The Best Easy Lemon Bar Recipe

Preheat oven to 375° F. Line a 13x9 inch pan with parchment paper and set aside.
In a medium-sized bowl, whisk all the dry ingredients for the shortbread crust (powdered sugar, cornstarch, all purpose flour, and sea salt). Then add the butter and vanilla extract and mix together until all the dry ingredients are completely incorporated--you may need to use your hands, the dough is thick. I used a pastry cutter, and that worked great!
Press the shortbread dough into the parchment-lined pan. Make sure that it is completely in line with the edges of the pan. Bake for 15-20 minutes, or until it barely begins to brown.
While the shortbread is baking, make the lemon filling. Whisk together the eggs in a large bowl. Then whisk in the lemon juice. After that, whisk in the granulated sugar and flour until frothy--his takes some work doing it by hand, so you can also use a standing mixer or a handheld mixer.
Once the shortbread is done, pour the lemon filling over the top. Put it back in the oven for about 18-22 minutes, or until the center is completely set. Make sure to keep an eye on it towards the end, you don't want it to overbake. If the top starts to brown, cover loosely with tin foil until done baking.
Once done baking, allow to cool at room temperature for about 15 minutes. Lightly dust the top with powdered sugar--I like to use a sifter or a fine strainer. Then refrigerate for several hours before serving. Enjoy!