• Preheat your oven to 160ºC (325ºF).
• Line the bottom and sides with a baking paper of a 20 x 20 cm (13 x 9) baking pan.
• Leaving the sides to overhang, this will help to lift the bars out of the pan.

Crust

• Using a medium-size mixing bowl, blend the melted butter with sugar, vanilla extract, and salt.
• Add the flour and stir to well blended, the dough will be thick.
• Press the dough firmly into the prepared pan, in an even layer.
• Bake for 20 minutes or until the edges are just lightly browned.
• Remove from the oven and use a fork to poke holes all over the warm crust.

Filling

• Sift the sugar and flour together in a large bowl.
• Add the eggs, vanilla, and lemon juice and whisk all until well blended.
• Pour the lemon filling over the warm crust and bake for 20 minutes or until the center is no longer jiggly.
• Remove from the oven and let it cool down completely on a wire rack.
• Place in the refrigerator for 2 hours until fully chilled.
• Lift the baking paper out of the pan using the overhang on the sides.
• Dust with icing sugar and cut into squares.
• Optional - you can garnish with lemon slices before serving.