Preheat the oven to 350F and line a 9x13” pan with parchment paper or spray it with nonstick baking spray. 

In a large bowl, stir together the graham cracker crumbs, sugar, and salt. 

Add the melted butter and stir until the mixture resembles wet sand. 

Transfer the crust mixture to the prepared pan and press it into an even layer– it should be about ¼” thick all the way along the bottom of the pan. 

Bake the crust for 8 minutes. Then set it on a wire rack to cool while you prepare the lemon layer.

In a large bowl, whisk together the granulated sugar, flour, and eggs until well combined. Next add the lemon zest and vanilla extract and stir to combine.  

Slowly pour in the lemon juice, whisking constantly. Make sure to scrape down the sides of the bowl as needed. 

Carefully pour the lemon layer on top of the crust. Bake the lemon bars for 40-43 minutes, or until the center is set and no longer jiggles when lightly shaken. 

Remove the bars from the oven and allow them to cool to room temperature. Then transfer them to the fridge and chill for at least 2 hours (or up to overnight) before slicing. 

 When ready to serve, add the powdered sugar to a fine mesh sieve and dust it evenly over the lemon bars. 

For clean slices, run a sharp flat-bladed knife under hot water and wipe it clean with a towel. Make one cut into the lemon bars and repeat the process until the lemon bars are completely cut. A clean knife is key to clean slices! 

Storage: Store any leftover lemon bars in an airtight container in the fridge for up to three days.