Baked

Meg's lemon bars

Shortbread crust

2 cups all-purpose flour
1 cup salted butter at room temperature and cubed
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Lemon layer

4 large eggs
2 large egg yolk
2 cups white sugar
1/4 cup all-purpose flour
1/2 cup freshly squeezed lemon juice
2 tablespoons freshly grated lemon zest
2 teaspoons confectioners' sugar, or to taste

1. Place an oven rack into middle position in oven and preheat oven to 350. Grease the hell out of a baking 9 x 13 pan, these suckers like to stick.
2. Place 1 cup flour and butter in a mixing bowl and mash with the back a fork or your fingers until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like crumbly cookie dough.
3. Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
4. Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 18 - 22 minutes.
5. Beat eggs and egg yolks together in a bowl or in a stand mixer with whisk attachment; whisk in white sugar and flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
6. Bake on center rack until custard is set and top has a thin white sugary crust, about 25 minutes. Cover with foil for the last few minutes if the top starts to get brown. Let cool completely and chill in the refrigerator for a few hours before cutting into bars. Dip knife into very hot water, run around the edge, and cut into squares. Dust cookies with confectioners' sugar.