1. Preheat oven to 350F. Line an 8×8 pan with parchment paper. Set aside.

2. In a large bowl, add flour, sugar and salt. Whisk to combine. Add in the melted butter and vanilla extract. Using a wooden spoon or spatula mix just until combined. You can also use a stand mixer fitted with the paddle attachment.

3. Add the dough to your parchment paper lined pan. Use your hands to gently press the dough into a flat layer. Bake crust for 20 minutes.

4. While the crust bakes, make the lemon filling. Add sugar and lemon zest to a large bowl. Use your fingertips to rub the zest into the sugar. This helps release the natural oils in the lemon, creating a stronger lemon flavor.

Add the all-purpose flour and whisk to combine. Add the eggs and lemon juice. Whisk mixture until combined.

5. Pour the lemon filling over the warm crust, then transfer to oven and bake 15-20 minutes, or until edges are set and center is slightly jiggly. Allow to cool for 1 hour at room temperature, then place in refrigerator and chill in refrigerator for 2 hours.

6. Before serving, dust the bars with powdered sugar. To cut clean slices, use a clean, sharp knife. A warm knife can help achieve clean cuts. You can run the knife under hot water then gently pat the knife dry before slicing. Between slices, clean the knife off with hot water. Gently pat the knife dry, then slice the lemon bars.

7. Store leftover lemon bars in an airtight container in the refrigerator for up to 1 week.