Lemon Bars

1 C butter, cubed and chilled
265 g AP flour
100 g sugar
1/2 t salt

2 t vanilla

400 g sugar

24 g cornstarch

6 eggs, room temp
1 C lemon juice (5 large lemons)

2 T butter, melted

Preheat oven to 350.
Line 8x8 pan with parchment paper.
In food processor, pulse butter and 265 g flour.
Add 100 g sugar, salt, and vanilla.

Continue pulsing until mixture sticks together.
Press firmly into bottom of pan.
Bake 45 mins or until edges are lightly browned.

Sift together 400 g sugar and 24 g cornstarch in a nonmetal bowl.

In a glass measuring cup with a silicone whisk, whisk eggs.

Whisk in lemon juice and melted butter.

Whisk lemon juice mixture into sugar and cornstarch.

Slowly pour filling onto warm crust.

Lower oven to 325.
Bake 25 mins or until center is set.

Cool at room temp for 2 hours.

Once cool to the touch, dust with powdered sugar.
Refrigerate at least 2 hours.

Cut into bars.

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