¾cup(180mL) Meyerlemon juice1about 3 to 4 Meyer lemons
¾cup(90g) all-purpose flour
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.
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.
Press the crust evenly into the prepared pan. Bake for 18 minutes while you prepare the 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.
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.
If you don't have Meyer lemons: you can opt to use 2 parts yellow lemon to 1 part orange to achieve Meyer lemon flavor.
Presentation: the top of the bars may look bubbly. This is ok, and is a reaction of the cooked sugar and eggs. It can show up in some batches and not others, but it is completely normal.