Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal.
In a mixing bowl, pulse 2 cups flour, powdered sugar, and salt. Add cold cubed butter and cut in (or pulse) until mixture resembles coarse crumbs with some pea-sized pieces.
Press the mixture firmly into the prepared pan in an even layer—use the bottom of a measuring cup for a smooth surface. Bake 15–18 minutes until edges are just golden and the center is set. Cool about 10 minutes before adding filling.
While crust bakes, whisk eggs and granulated sugar until pale and slightly thickened. Add 1/2 cup flour, Meyer lemon juice, zest, and vanilla, whisking until smooth and glossy.
Pour the filling over the warm crust and return to the oven. Bake 18–22 minutes at 350°F until the center is set but still jiggles slightly.
Let the bars cool on a rack for at least 1 hour, then chill in the fridge 2 hours (or overnight) to fully firm the curd for clean slices.
Use the parchment overhang to lift the slab out. Dust with powdered sugar just before slicing into squares or bars. For neat slices, wipe your knife between cuts and chill the slab 30 minutes before slicing if needed.
Notes
Bright, tangy Meyer Lemon Bars with a buttery shortbread crust and silky lemon curd—easy steps, smart tips, and make-ahead tricks for perfect bars every time.
