Toms finished lemon bars sorry about the live internet tonight these were a special request as well.

8 ounces unsalted butter, melted
1/2 cup granulated sugar
2 cups all purpose flour
1/4 tsp finely ground sea salt
FOR THE FILLING
6 large eggs room temperature
1 1/2 cups granulated sugar
1 cup freshly squeezed lemon juice from 6-7 lemons
2 tsp clear vanilla extract
1/4 cup all purpose flour
confectioner's sugar optional (for dusting)

Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper and set aside.
Add the butter to a large mixing bowl. Add in the granulated sugar and use a hand-held mixer or whisk to cream together the butter and sugar until well-combined.
Mix in the flour and salt.
Press the crust into the bottom of the prepared baking pan and bake for 15-20 minutes, or until just beginning to lightly brown around the edges.
While the crust is baking, prepare the filling.
Add the eggs and sugar to a large mixing bowl. Use a hand-held mixer to mix the eggs and sugar until well-combined.
Add in the lemon juice and vanilla and mix until well-combined. Mix in the flour until combined.
Pour the filling mixture over the cooked crust and return to the oven to bake for 20-22 minutes, or until the filling is set.
Remove from the oven and allow to come to room temperature before placing in the fridge to chill for 2 hours. Dust the bars with powdered sugar if desired and remove from pan before cutting into squares.

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