Ingredients
Crust
2 cups unbleached flour
1 ½ stick on unsalted butter
2 large egg yolks
3 tablespoons raw sugar
1/2teaspoon vanilla salt
Lemon Filling
2 cups of raw sugar
6 large eggs
½ cup fresh lemon juice
½ cup unbleached flour
4 teaspoons of lemon zest
1 teaspoon baking powder
Powdered Sugar
Directions
Preheat oven to 350 degrees
Line a baking pan about 13 x 9 x 2 inches with parchment paper with the paper hanging over the edges.
In a food processor place the flour, salt, and sugar for the shortbread, and pulse to combine. Add butter and run until it looks like small peas. Add egg yolks, turn on, and when a ball starts to form, remove and place in the baking pan and spread out along the entire bottom of pan pushing the dough a bit up the sides.
Place in oven and bake for 10 minutes or just as it starts to turn golden, remove and reduce oven to 325 degrees.
In a bowl whisk together the eggs and sugar, for the filling, until combined. Then whisk in the flour and the baking powder, until combined, now add the lemon juice and zest, whisk until smooth, and pour into the hot pan with the shortbread crust.
Place in oven and bake for about 30 minutes, if it’s not set bake of an additional few minutes.
Remove and let cool, lift out of the baking pan and cut into bars and dust with powdered sugar.