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.