Ingredient:

• SHORTBREAD CRUST:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• Pinch salt
• 1 tablespoon ice water
• FILLING:
• 1-1/2 cups sugar
• 5 large eggs, room temperature
• 1/3 cup freshly squeezed Meyer lemon juice
• 1/4 cup all-purpose flour
• 2 tablespoons grated Meyer lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch salt
• Confectioners’ sugar, for dusting