Step 1

Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.

Step 2

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a large mixing bowl and let cool for 5 minutes.

Step 3

Add sugar, vanilla, and salt; whisk in until smooth. Fold in flour until incorporated.

Step 4

Press dough evenly into bottom of prepared baking pan. Bake the crust for 22 to 24 minutes, until the top is set and the edges are golden.

Step 5

When the crust is almost finished baking, make the filling. Sift together flour, sugar, and salt in a large bowl. Whisk in eggs, Meyer lemon zest, and juice until smooth and fully incorporated.

Step 6

Reduce oven temperature to 325°F and slowly pour filling over hot crust. Carefully return pan to oven and continue baking until filling is firm, 22 to 25 minutes. Remove bars from the oven and cool for 1 hour on a wire rack, then chill in the refrigerator for 2 hours.

Step 7

To serve, carefully lift parchment and place bars on a cutting board. Cut into squares with a sharp knife and dust squares with powdered sugar just before serving.