We got a delightful surprise in the mail -a box filled with lemons. A friend sent us the lemons from a tree in their backyard. It was like she sent a box of sunshine in this dreary time of year.

So I have been making all things lemon-lemon chicken, lemon water, and of course lemon bars. I wanted to make good use of these beauties. I used Ina Garten's famous recipe and then added vanilla of course. I added vanilla bean paste to the shortbread crust and a hefty pour of our vanilla extract to the filling. I think you are really going to love the combination of lemon and vanilla-it makes the flavor unforgettable.

When life hands you lemons, remember to make some delicious lemon bars. They brighten everyone's day.

Classic Lemon Bars with Vanilla

Ingredients

For the shortbread crust

• 1 cup (2 sticks) unsalted butter, room temperature

• ½ cup sugar

• 2 cups flour

• ⅛ teaspoon kosher salt

• 1 tsp Vanilla Bean Project Vanilla Bean Paste

For the lemon filling

• 6 extra-large eggs, room temperature

• 3 cups sugar

• 2 tablespoons lemon zest

• 1 cup freshly squeezed lemon juice (about 4–5 lemons)

• 1 cup flour

• 1 tablespoon Vanilla Bean Project Pure Vanilla Extract or Vanilla Bean Paste

For finishing

• Powdered sugar, for dusting

How to Make Lemon Bars

Step 1: Bake the shortbread crust

Preheat the oven to 350°F.

Cream together the butter and sugar until light and fluffy. In a separate bowl, combine flour and salt, then add it to the butter mixture until just combined.

Press the dough evenly into a 9x13-inch baking pan, forming a slight edge up the sides.

Chill the crust for 30 minutes, then bake for 15–20 minutes until lightly golden.

Step 2: Prepare the lemon filling

In a large bowl, whisk together:

• Eggs

• Sugar

• Lemon zest

• Fresh lemon juice

• Flour

Whisk until smooth.

Then stir in Vanilla Bean Project vanilla extract. This small step adds warmth and depth that balances the lemon’s bright acidity.

Step 3: Bake the lemon bars

Pour the filling over the warm crust and bake for 30–35 minutes, until the center is just set.

Remove from the oven and allow the bars to cool completely.

Step 4: Finish and slice

Dust generously with powdered sugar and cut into squares.

For the cleanest cuts, chill the bars in the refrigerator for about an hour before slicing.