Instructions

• Preheat the oven to 350°F (175°C). Line a 13x9x2‑inch baking pan with parchment paper, leaving an overhang on two opposite sides so you can lift the bars from the pan after baking.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together 1/2 lb (16 Tbsp) unsalted butter (room temperature) and 1/2 cup granulated sugar until light and slightly fluffy, about 1–2 minutes.
• Add 1 1/2 tsp vanilla extract, 2 cups all-purpose flour, and 1/4 tsp salt. Mix on low speed until the dough is crumbly and no dry flour remains.
• Press the dough evenly into the bottom of the prepared pan using your fingertips or the bottom of a measuring cup to create an even crust. Bake the crust in the preheated 350°F oven for 18–20 minutes, or until the edges are lightly golden.
• Remove the crust from the oven and transfer the pan to a wire rack to cool slightly while you make the filling (about 5–10 minutes). Keep the oven at 350°F.
• While the crust bakes, zest 4–5 lemons to yield 2 Tbsp lemon zest, then squeeze enough lemons to yield 1 cup fresh lemon juice (about 5 large or 8 medium lemons). Use room-temperature lemons/eggs for best results.
• In a large mixing bowl, whisk together 7 large eggs (room temperature) and 3 cups granulated sugar until blended and slightly combined.
• Add the 1 cup fresh lemon juice and the 2 Tbsp lemon zest to the egg–sugar mixture and whisk to combine.
• Add 1 cup all-purpose flour to the lemon mixture and whisk until the filling is smooth and no dry flour remains.
• Pour the filling evenly over the warm crust. Return the pan to the center of the preheated 350°F oven and bake for 30–35 minutes, or until the filling is set — the center should no longer be liquid and should have only a slight jiggle.
• Remove the pan from the oven and cool on a wire rack at room temperature for at least 1 hour. Then refrigerate the pan for at least 2 hours to fully set the lemon bars.
• Use the parchment overhang to lift the chilled lemon slab from the pan onto a cutting board. Trim the edges if desired, then cut into 18–20 squares. Dust the tops with confectioners’ sugar before serving.