In a large, non-reactive bowl (i.e. glass or stainless steel), toss your sliced lemons in 2 cups sugar until combined. Cover with plastic wrap and let sit at room temperature for at least 4 hours (even overnight). The longer this mixture sits, the better.
Once your lemon mixture is ready, preheat your oven to 350F and line a 9x9 inch baking pan with parchment paper with a slight overhang on each side.
Make the crust by stirring together 1 cup melted butter, ½ cup sugar, 1½ tsp vanilla extract and 1½ tsp salt in a large bowl.
Add 2 cups flour and stir until combined.
Transfer the batter to your prepared pan and press firmly down the bottom. Dock the crust with a fork.
Bake the crust for 15 minutes or until a light golden brown. Remove from the oven and set aside while you prepare the lemon filling. Keep the oven on.
In a small bowl or measuring cup, combine 4 large eggs and ¼ tsp salt. Add to your macerated, soaked lemons and stir.
Pour your lemon filling onto your crust and bake for 30 minutes or until the edges start turning golden brown and the centre is set.
Remove from the oven, cool completely, then refrigerate for at least an hour to allow it to set before cutting into squares. Sprinkle with confectioner’s sugar, enjoy!
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Notes
Yield depends on how big or small you cut your shaker lemon bars.
Use 3 Meyer lemons if your lemons are small. You can also use regular lemons for this recipe.