Lemon Meringue Bars (don't do the Meringue part)

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 cup unsalted butter, cubed, room temperature
1 teaspoon vanilla

4 large eggs
3/4 cup granulated sugar
1/2 cup lemon juice
1 tablespoon lemon zest
¼ cup all-purpose flour
pinch of salt

Preheat oven to 325˚F (170˚C). Grease a 9-inch (23 cm) square baking dish and place on a baking sheet.

Make the crust: combine the flour, powdered sugar, salt, vanilla and butter in a medium bowl, and use your hands to mix until a crumbly dough forms. Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork. Bake for 20-25 minutes, until light golden brown.

While the crust is baking, make the lemon filling: In a large bowl, whisk the eggs. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.

When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 35 minutes, until the filling no longer jiggles and the center is mostly set. Powdered sugar on top and cut when cool. Refrigerate leftovers.