Best Lemon Bars (Made by Max)

For the Crust:
2 1/2 cups flour
3/4 tsp kosher salt
1 cup butter, at room temperature
3/4 cup sugar
2 tsp finely chopped lemon zest
1 tsp vanilla extract

For the Topping:
6 eggs, lightly beaten
2 cups sugar
1/4 cup plus 1 tablespoon flour
1 cup freshly squeezed lemon juice (from 4 medium lemons)
1 T plu 2 teaspons finely chopped lemon zest (from 2 small lemons)
1/2 cup whole milk
1/2 tsp kosher salt

Preheat the oven to 350 degrees.  Line a 9 by 13 inch baking pan with foil and lightly coat the foil with cooking spray or melted butter.

To make the crust, in a small bowl, stir together the flour and salt.  Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter and sugar on medium speed until it is light in color and fluffy, about 3 minutes.  Add the zest and vanilla and mix to incorporate.  Reduce to low speed and add the flour mixture, using a spatula to scrape the bottom and sides of the bowl several times.  Stop mixing when the ingredients are fully incormporated but still crumbly.  Do not overmix or the crust will be difficult to distribute in the pan.
Pour the crumbly dough into the prepared pan and use your fingers to distribute it evenly over the bottom, lightly pressing it down and making sure to bring the dough up the sides of the pan slightly, to contain the topping.  Bake until toasty brown, about 25 minutes.
Meanwhile, make the topping.  In a large bowl, whisk the eggs with the sugar and flour.  Stir in the lemon juice and zest, milk, and salt.
When the crust is done, reduce the oven temperature to 325 degrees.  Stir the topping ingredients together again before pouring the topping over the warm crust.  Place the pan in the middle of the oven and bake until the topping feels firm when lightly touched, about 20 minutes.  Cool the pan on a wire rack for at least 30 minutes or to room temperature before cutting the bars.  Dust generously with confectioners' sugar before serving.