Preheat oven to 350 F

For the base:

• In a food processor (or mixer) wiz together the sugar, salt, lemon zest, and vanilla bean paste
• Add the flour and blitz together
• Cut 1 1/2 sticks of cold butter into smallish chunks
• Add butter to the flour-sugar mixture - pulse until mixture begins to resemble damp sand.
• Test the dough - squeeze a handful of dough between your fingers. If it holds together with out crumbling apart the crust is ready. If it feels too dry or crumbly and doesn't hold together add the extra 2 tablespoons of butter.
• Line a 9 x 13 baking dish with parchment paper
• Press the dough flat and even into the pan
• Bake the crust until light brown on the edges, 15 - 22 minutes.
• Set aside to cool, leave oven on.

For the filling:

• Zest 2 - 4 lemons directly into your mixing bowl or blender
• Whisk or blend together: lemon zest, lemon juice, sugar, flour, salt & vanilla
• Separate 5 eggs - yolks in one bowl, whites in another.
• Now separate 2 more eggs! The yolks go in the same bowl as the other yolks, but those 2 whites should go in an air-tight container to be used for tomorrow's omelet.
• Thoroughly blend yolks into lemon mixture.
• Add the five egg whites and blend just long enough to be fully incorporated in.
• Pour lemon filling into prepared crust
• Place on middle rack of oven and bake until almost set. 20 - 24 minutes. There should be a bit of a wobble to the center when the pan is jiggled.
• Let cool to room tempurature
• Cut into bars, squares, triangles, or all of the above!
• Place onto cookie sheet and freeze for three hours (or up to 5 months, apparently!)
• Sprinkle with a light dusting of powdered sugar before serving.
• Enjoy!