Ingredients:

  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 0.5 cup (100g) granulated sugar
  • 1 tsp (4g) vanilla extract
  • 0.5 tsp (3g) salt
  • 2 cups (250g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 0.25 cup (30g) all-purpose flour
  • 6 large eggs, room-temperature
  • 1 cup (244g) fresh lemon juice
  • 2 tbsp (12g) fresh lemon zest
  • 1 tbsp (8g) powdered sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper. Mix melted butter, 1/2 cup sugar, vanilla, and salt. Fold in 2 cups of flour until combined. Press firmly into the pan and bake for 18–20 minutes until edges are light golden.
  2. While the crust bakes, whisk 1.5 cups sugar and 1/4 cup flour together. Add the 6 room-temperature eggs, lemon juice, and zest. Whisk vigorously until the mixture is smooth and no streaks of egg remain.
  3. Reduce oven heat to 325°F (160°C). Immediately pour the lemon filling over the hot crust. Bake for another 15-20 minutes until the center is set. Cool completely before dusting with powdered sugar and slicing into 24 squares.