Preheat the oven to 350 F. In a medium-sized bowl, combine the flour and powdered sugar. Add the melted butter, vanilla extract, and pinch of salt, and mix just until crumbly. I like to use a fork. Using your fingers, press this mixture into the bottom of a greased 9 x 13-inch baking dish. Bake it for 15 minutes.

While the crust is baking, whisk the whole eggs until they are light and fluffy. Add the sugar, flour, salt, and baking powder and stir to combine, using a rubber spatula. Mix in the lemon juice and lemon zest.

Take the crust out of the oven, and pour the curd on top of the hot crust. Bake for 45 minutes or until it doesn’t jiggle in the center.

To serve: wait until they are completely cold and then slice and sprinkle powdered sugar on top.