• Preheat the oven to 325°F.
• Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides, to help you to lift the bars out of the pan. Set aside.

To make the crust

• In a medium bowl combine the melted butter with sugar, vanilla extract, lemon zest and salt.
  
• Add the flour and stir to fully combine. The dough will be thick.
  
• Press the dough firmly into the prepared pan, in an even layer.
  
• Bake for 20-25 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.
  

To make the filling

• Sift the sugar and flour together in a large bowl. Add the eggs, vanilla, and lemon juice and whisk until fully combined.
  
• Pour lemon filling over the warm crust and bake for 20-25 minutes, or until the center no longer jiggles.
  
• Remove from the oven and cool completely on a wire rack. Place in the refrigerator for 2 more hours until fully chilled. Once cooled and ready to serve, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and serve with a dollop of cream cheese frosting on top.