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Preheat oven to 325°F.
To make shortbread layer, combine olive oil, honey, lemon zest and vanilla extract in a large bowl and whisk well until combined.
Fold in the flour and salt and mix until dough is uniform. Add to a 9x9 greased and parchment lined baking dish and spread shortbread from edge to edge in an even layer.
Bake for 15 minutes then remove from the oven.
While crust is baking, combine eggs, honey, lemon juice and olive oil in a large bowl and whisk well until combined. Add in flour and whisk until smooth and no clumps remain.
Pour filling over crust then return to the oven for 35-40 minutes until the filling has set in the center and only slightly giggles when you wiggle the dish.
Allow lemon bars to cool completely then refrigerate for two hours before dusting with powdered sugar.