Prepare the Crust:

Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk together flour, powdered sugar, and salt.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom of the prepared pan.

Bake for 15-18 minutes, or until lightly golden. Let cool completely.

Make the Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth.

Beat in the eggs one at a time, followed by the lemon juice, lemon zest, and vanilla extract.

Mix until smooth and creamy.

Assemble and Bake:

Pour the cream cheese filling over the cooled crust.

Sprinkle the top with 2 tablespoons of granulated sugar.

Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden.

Let cool completely in the pan on a wire rack.

Chill and Serve:

Cover the pan and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.

Use the parchment paper overhang to lift the bars out of the pan.

Cut into squares and serve.