• Preheat the oven to 325°F.
• Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides, this will help to lift the bars out of the pan. Set aside.

Crust:

• In a medium bowl combine the melted butter with sugar, vanilla extract, and salt.
• Add the flour and stir to fully combine. The dough will be thick.
• Press the dough firmly into the prepared pan, in an even layer.
• Bake for 20-23 minutes or until the edges are just lightly browned.
• Remove from the oven and use a fork to poke holes all over the warm crust, but not all the way through the crust.

Filling:

• Sift the sugar and flour together in a large bowl.
• Add the eggs, vanilla, and lemon juice and whisk until fully combined.
• Pour lemon filling over the warm crust and bake for 20-25 minutes, or until the center is relatively set and no longer jiggles.
• Remove from the oven and cool completely on a wire rack. Place in the refrigerator for 2 more hours until fully chilled.
• Once cooled and ready to serve, lift the parchment paper out of the pan using the overhang on the sides.
• Dust with confectioners’ sugar and cut into squares.
• Optionally garnish with lemon slices before serving.