Ingredients

• 1 1/3 cups flour
• 5 tablespoons packed light brown sugar
• 8 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar, divided
• 3/4 cup lemon juice

Instructions

1. Preheat oven to 350*.

2. Make crust: mix flour and brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine until butter is cut into tiny pea-sized pieces and dough appears lumpy. Pack gently into ungreased 13 x 9 x 2" pan (I lined mine w/foil to simplify cutting). Bake 20 minutes until golden.

3. Meanwhile: Make lemon topping. Beat eggs in medium bowl w/electric mixer (I just did everything in the food processor for easy cleanup). Add vanilla extract and 3/4 c powdered sugar. Mix well. Add lemon juice and remaining powdered sugar until sugar is completely dissolved.

4. As soon as crust is finished, remove from oven and reduce temperature to 300*. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes Cool and cut into 24 bars.

5. NOTE: Instructions emphasize that the crust MUST be hot when you pour the lemon mixture over. Not sure why, but they made a special note, so I'm passing that along.