Meyer Lemon Shortbread Bars

Preheat oven to 325 F. Grease a 9-inch square baking dish with non-stick cooking spray and set aside.

Sift flour into a medium sized bowl; set aside.

Beat butter and sugars on high speed until light and fluffy; mix in vanilla until well combined. Stir in flour just until combined.

Press half of the dough into the prepared dish and bake for about 15 minutes or until edges are golden brown. Shape remaining dough into a disk and wrap it tightly with plastic wrap then chill in the refrigerator.

When bottom layer is done, set aside to cool and prepare filling.

Whisk together eggs, sugar, lemon zest, lemon juice and flour until well combined. Pour it over the crust.

Bake crust and filling for 20-25 minutes or until filling is starting to set. Remove it from the oven and top with remaining dough by crumbling the dough into pieces and distributing the crumbles evenly over the filling.

Bake the bars for 20-25 minutes or until top of crumbs is golden brown.

Store bars in refrigerator. They are best brought to room temperature before serving.

Shortbread recipe from Sticky, Chewy, Messy, Gooey. Filling adapted from Smitten Kitchen.