• Preheat the oven to 350ºF (177ºC).
• Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides. Set aside.

SHORTBREAD CRUST

• NOTE: please consider the thickness of the crust before gathering the ingredients for the shortbread crust. If you think you'd prefer a thinner crust than the one pictured, cut the ingredients in half and proceed with the recipe.
• In a medium size bowl, stir together the melted butter, granulated sugar, vanilla extract, salt, and the lemon zest. Add the flour and stir until combined.
  1 cup (227g) unsalted butter, ½ cup (100g) granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon salt, the zest of one Meyer lemon1, 2 cups (240g) all-purpose flour
• Press the crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling. If you've opted for a half-batch crust, bake for 12 minutes instead.

FILLING

• In a large bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and salt until smooth. Fold in the flour, pressing out any large chunks of flour as you stir.
  4 large eggs, 2 and ¼ cups (450g) granulated sugar, the zest of 3 Meyer lemons1, ¾ cup (180mL) Meyer lemon juice1, ¼ teaspoon salt, ¾ cup (90g) all-purpose flour
• Pour the filling over the crust and bake the bars for 45-48 minutes, until the filling is set². A little jiggling in the center is ok (think Jell-O). Allow to cool to room temperature before allowing to chill completely in the refrigerator.
• To serve, remove the bars from the pan using the foil overhang. Cut the bars into desired size and dust with powdered sugar, if desired, before serving. Store leftovers in the refrigerator up to 5 days.