For the shortbread crust:

1 C butter

1/2 C sugar

2 C flour

1/8 tsp salt

1/2 tsp vanilla

For the lemon filling:

6 large eggs, room temperature

2 C sugar

2 tablespoon grated lemon zest (about 3 medium-large lemons)

1 C freshly squeezed lemon juice (about 4 medium-large lemons)

1 C flour

Icing sugar, for dusting

1. Preheat oven to 350 degrees F. Meanwhile, start with the crust. Make sure the butter has been softened to room temperature and cream the butter with the sugar. I used the Level 4 setting of my Kitchenaid stand mixer with the paddle attachment, and mixed the butter and sugar together for 1 minute.

2. Place the mixer on low (Level 1) and then add the vanilla, flour and salt to the mixture. Once all combined, place the dough onto a floured cutting board/counter top and then gather the dough into a ball. Press the dough into a 9 by 13 inch baking sheet with your hands, spreading it evenly across the pan. Press a small 1/2-inch edge on the sides of the baking sheet. And then chill the dough in your fridge for 10 minutes.

3. Remove the chilled dough from the fridge and place in oven, bake for 20 minutes, until lightly brown. Remove from oven and let cool for 10 minutes.

4. Time to make the filling: combine the eggs, sugar, lemon zest, lemon juice and flour into a bowl and whisk together. Pour the filling mixture over the crust and bake for 35 minutes.

5. Important part: Let the lemon squares cool before cutting into them. I was reading some comments on the original recipe and people noted that they had issues with the filling being very runny. So to be safe, let the lemon squares cool completely before cutting!

6. Once cool 😉 cut into 12 squares and then further divide each square in half, sprinkle with icing sugar and then serve, devour and enjoy!