Crust:

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½ pound (2 sticks/227 g) unsalted butter, melted

½ cup (100 g) granulated sugar

⅛ teaspoons pure vanilla extract

1⅛ teaspoons fine sea salt

2 cups (250 g) unbleached all-purpose flour

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Filing:

2¼ cups (450 g) granulated sugar

6 tablespoons (47 g) unbleached all-purpose flour

6 large (300 g) eggs, at room temperature

1 cup (237 ml) fresh lemon juice (from 5 to 6 lemons)

Confectioners' sugar for dusting

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1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C).

2. Butter a 9-by-13-by-2-inch (23 by 33 by 5 cm) baking pan or spray with nonstick spray.

3. Line the pan with parchment, leaving an overhang on two opposite sides.

4. In a medium bowl, combine the butter, sugar, vanilla, and salt and stir until well blended.

5. Gradually add the flour, stirring until it is just incorporated.

6. Press the mixture evenly over the bottom of the prepared pan.

7. Bake for 15 to 18 minutes, until the crust is lightly golden.

8. While the crust is baking, make the filling: In a medium mixing bowl, whisk the sugar and flour together until thoroughly combined.

9. Add the eggs and lemon juice and whisk until well mixed.

10. When the crust is baked, remove from the oven, set the pan on a heatproof surface, and pour the lemon filling over the hot crust.

11. Turn the oven temperature down to 300°F (150°C), return the pan to the oven, and bake for 20 to 25 minutes, until the filling looks puffy on top and the center wobbles slightly if jiggled.

12. Let the bars cool completely on a wire rack, then refrigerate for at least 3 hours.

13. Cut into bars and dust the tops with confectioners' sugar.

14. Serve chilled.

15. The bars can be stored in an airtight container in the refrigerator for up to 5 days.