|unsalted butter, melted||7T|
|vanilla extract||3/4 tsp|
|sugar||1 cup + 2 T|
|powdered milk||1/4 cup|
|lemon zest||1 1/2 tsp|
|lemon juice||1/2 cup|
Preheat oven to 350 F
Combine butter, sugar, vanilla extract, and salt. Add flour and mix until incorporated. Press this mixture evenly into the bottom of an 8″ glass or pyrex pan. Bake 25-30 minutes or until crust is well browned at edges and browned in the center.
Prepare topping while the crust is baking.
Reduce oven to 300F
Stir dry ingredients together until well mixed.
Whisk in wet ingredients, combining thoroughly to avoid lumps.
Pour filling over hot crust. Bake 25-30 minutes until topping barely jiggles in center when pan is tapped.
Let cool to room temperature, and then transfer to refrigerator to cool completely.
Finished bars can be stored in the freezer if desired.
note: This recipe substitutes eggs for a mixture of powdered milk, cornstarch, and water. Evaporated milk, or evaporated nut milks may also work in the place of the powdered milk and water.