Weight Watchers Lemon Bars

• Move oven rack to center of the oven. Preheat the oven at 350° F
• Prepare an 8×8 baking dish by spraying with non-stick cooking spray.

For the shortbread crust:

• In a large mixing bowl, add butter and flour, Combine using a wooden spoon by mashing together. Continue until completely combined.
• Add salt, vanilla extract, and ¼ cup powdered sugar. Using a wooden spoon, mash to combine. Continue until mixture is crumbly.
• In the prepared 8×8 baking dish, press the mixture evenly into the bottom. Note: Wet hands to keep it from sticking.
• Using a fork, poke holes all over the mixture.
• In preheated oven, bake 22 minutes or until the edges of the crust are very slightly golden brown. Remove from oven, but don't turn off oven.

For the lemon layer:

• In a mixing bowl, add egg yolks and eggs. Beat.
• Whisk in 2 TBSP flour, and sugar. Whisk until smooth
• Add in lemon zest, and lemon juice. Whisk for approx 2 minutes.
• Pour over the crust in the 8×8 baking dish.
• Bake in preheated oven for 25 minutes, or until it is set and the top of the lemon bars have a white sugar crust.
• Cool fully before cutting.
• When cool, submerge a knife in hot water. Move the knife around the outside edge to break the seal from the baking dish. Cut 16 bars.
• Garnish the cut bats with 1 tsp powdered sugar.