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Preheat oven to 325°F. Grease and lightly flour a 9x13-inch baking dish for easier removal.
Make the crust: Beat softened butter, sugar, vanilla, and salt until light and fluffy.
Add the eggs and milk and mix until combined.
Combine flour and baking powder then mix it just until a thick dough forms.
Press evenly and firmly into the prepared pan.
Bake for 18-20 minutes, or until the edges are lightly golden.
Remove from the oven and, while the crust is still warm, use a fork to poke holes across the surface without piercing completely through.
Make the lemon filling: mix the sugar and lemon zest together to release the lemon oils.
Add eggs and beat until light and fluffy.
Mix in vanilla and salt.
Add flour and mix until completely combined.
Slowly mix in the fresh lemon juice.
Pour the filling over the warm crust.
Bake for 15 to 20 minutes, or until the center is set and no longer jiggles when you gently tap the pan.
Cool completely at room temperature for about 2 hours, then refrigerate for another 1–2 hours, or until thoroughly chilled.
Finish with powdered sugar
Slice and serve cold.