Directions

1. Lightly grease a 13x9-in. baking dish; line the bottom and sides with parchment paper.
2. To make the crust, place butter, confectioners’ sugar and vanilla extract in the bowl of a food processor; pulse until smooth. Add flour and salt; pulse several times until blended. Add 1 tablespoon ice water; pulse until shortbread dough comes together in a ball (if dough is still dry and crumbly, add a little more ice water).
3. Drop spoonfuls of dough over the bottom of the parchment-lined baking dish. Use your fingers to press the dough together into an even layer. Chill for 15 minutes.
4. While chilling, preheat oven to 350°.
5. Bake 15-20 minutes or until crust is lightly browned. Remove to a wire rack to cool.
6. To make the filling, add sugar, eggs, Meyer lemon juice, flour, Meyer lemon zest, lemon juice, baking powder, vanilla extract and pinch of salt to a clean food processor bowl. Process until ingredients are thoroughly combined and smooth.
7. Pour filling over baked crust. Return to the oven; bake 20-25 minutes or until filling is set and a toothpick inserted into the center comes out clean. Remove to a wire rack to cool completely.
8. Lift edges of the parchment paper; transfer slab to a cutting board. Use a sharp knife to trim about ¼-in. from the outside edges. Slice into 24 squares.
9. Add confectioners’ sugar to a mesh strainer or a sifter spoon; dust the top of the lemon bars.
10. Store in an airtight container in the refrigerator up to 4 days.