• Heat oven to 350° Fahrenheit. Grease 9x13 pan. Line with parchment paper.

Crust

• Stir together the melted butter, sugar, vanilla, and salt. Once combined, stir in flour.
  1 cup unsalted butter, melted, ½ cup sugar, 1½ teaspoons pure vanilla extract, 1½ teaspoons salt, 2 cups all-purpose flour
• Press crust mixture evenly into the pan all the way to the edges. It will seem a little greasy from the butter but this is how you want it. Bake 17-20 minutes, or until it's lightly golden in color.

Filling

• In a medium bowl using a whisk or hand-held mixer, whisk together sugar and flour. Add eggs and fresh lemon juice. Beat on medium low until all combined. Pour filling onto baked crust.
  2¼ cups sugar, 6 tablespoons all-purpose flour, 6 large eggs, 1 cup freshly squeeze lemon juice, approximately 6-8 lemons
• Turn oven temperature down to 300° Fahrenheit and bake 25-30 minutes or until the top is puffy and it doesn't jiggle in the center. Remove from oven. Cool to room temp. Refrigerate at least 4 hours before slicing and serving. Just before serving, sprinkle with powdered sugar. Store in airtight container in the refrigerator up to 4 days.
  1 tablespoon powdered sugar