Line your 8 x 8 baking pan with parchment paper and preheat oven to 350 F.

Place the flour, salt, confectioners sugar, vanilla and the cold butter in a food processor and pulse till the pastry comes together and forms small clumps or crumbs. T

Transfer this pastry into your prepared pan and flatten out with your hand or spatula to create an even crust. Bake for 20-25 minutes until the edges are slightly brown. Take out of the oven and place on the wire rack.

Tip : With a fork, poke holes on the warm crust. (Don’t go all the way through, just halfway)

Reduce your oven temperature to 325 F.

In a large bowl, sift the flour and add the sugar. Next add in the eggs, lemon juice and lemon zest. Whisk until combined.

Pour the filling onto the warm crust and bake for about 30-35 minutes until the filling is just set and no longer jiggles.

Remove the pan from the oven and let it cool at room temperature for 2 hours and then stick it in the fridge for another hour or two until nicely chilled. Remove the lemon bars using the parchment paper and use a clean knife to cut squares. Lastly dust with confectioners sugar and store in the refrigerator for up to a week.