For The Crust
·       2 sticks unsalted butter, room temperature
·       2 cups all-purpose flour
·       1/2 heaping cup confectioners’ sugar

For the Filling
·       4 large eggs
·       2 cups granulated sugar
·       1/2 cup lemon juice
·       1/2 teaspoon vanilla extract
·       2 tablespoon all-purpose flour

1.     Preheat oven to 350 degrees Fahrenheit.
2.     Spray a 9x13 inch pan with cooking spray; set aside.

For the Crust
1.     In a large bowl, combine all crust ingredients and mash the butter into the dry ingredients with a fork until a sandy, crumbly mixture forms.
2.     Transfer mixture to prepared pan and use the back of a spoon to press crumbs down and form a flat layer of crust.
3.     Prick crust with a fork haphazardly in a dozen places so air and steam can escape while it bakes.
4.     Bake crust for 16 minutes. It should not be golden at all; it should still be white.
5.     Let crust cool for 20 minutes.

For the Filling
1.     In a large bowl, combine eggs, sugar, lemon juice, and vanilla. Whisk until smooth.
2.     Add the flour and whisk until lumps are gone.
3.     Pour mixture over crust and bake for 22-25 minutes or until the top has set and isn't jiggly and runny in the center.
4.     Allow bars to cool at room temperature for at least an hour.
5.     Cover pan and refrigerate for at least three hours before slicing.
6.     Dust with confectioners' sugar before serving.
7.     Store extra bars in the refrigerator for up to 5 days.