• 1 cup (2 sticks) unsalted butter - melted
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups and 2 tablespoons all purpose flour

Lemon Filling Ingredients

• 2 cups granulated sugar
• 6 tablespoons all purpose flour
• 6 large eggs
• 1 cup freshly squeezed lemon juice (about 4 lemons)
• You can always use store bought lemon juice if you don't have any lemons.
• Optional: confectioners' sugar for dusting

Instructions

1. Preheat oven to 350 degrees F and prepare a 9 x 13 baking sheet lined with parchment paper.
2. Crust: 
1. In a medium-size bowl, mix the melted butter, sugar, vanilla extract, and salt. Add the flour and stir to completely combine. The dough will be thick.
2. Press firmly into prepared pan making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are lightly browned. Remove from the oven and set aside.
3. Filling:
1. In another bowl, whisk together the remaining sugar and flour.
2. Juice your lemons using the Zulay Kitchen Lemon Lime Squeezer to get every last drop.
3. Whisk in the eggs and lemon juice. Pour over the baked crust. 
4. Bake for 20-30 minutes until the center is relatively set, but does jiggle slightly.
5. Set aside to cool, then stick in the refrigerator until chilled. Approximately 3 hours.
6. Dust the top with confectioners' sugar for some extra sweetness.
7. Enjoy!

Kitchen Products Used:

• Lemon Lime Squeezer
  

• Magnetic Measuring Spoons