Lemon Bars with Nilla Wafer Crust

Line a 9-inch x 13-inch baking pan with parchment paper and spray the bottoms and sides with baking spray. Set aside.

PREPARE NILLA WAFER CRUST: In the bowl of a stand mixer, affixed with the paddle attachment, beat the butter on medium-high speed until creamy. Add the brown sugar and white sugar to the butter and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl with a rubber scraper, as needed.

Turn the mixer to low speed and slowly add the salt, nutmeg, vanilla extract, Nilla Wafer crumbs and flour to the butter-sugar mixture. Mix on medium until just combined. Pour dough out onto parchment paper (I used the one I lined my pan with), and flatten the dough into a disc. Place the disc of dough (still on the parchment paper) into the freezer for 15-miniutes.

After dough has chilled, preheat oven to 350-degrees. Remove chilled dough from the freezer and press dough into prepared pan (I just plopped my dough and parchment paper that had been in the freezer, back into the baking pan). Press the dough out in an even layer on the bottom of the pan and then place the dough in the refrigerator until oven is done heating up.

Bake dough crust in 350-degree oven for 15-20 minutes, on until lightly browned. Remove the crust from the oven and set the pan on a wire rack to cool while you prepare the lemon curd. LEAVE THE OVEN ON!

PREPARE THE LEMON CURD: In the bowl of a stand mixer, affixed with the whisk attachment, add the lemon juice, lemon zest and flour. Mix on medium-low until combined. Slowly add the beaten eggs, sugar and lemon extract to the mixer. Mix until combined. Pour the lemon curd over the cooled Nilla Wafer crust.

Return the baking pan back into the oven for 25-30 minutes. The bars are done when the center is set. Remove lemon bars from the oven and let set on the counter until cool.

Sprinkle with powdered sugar before serving. I used a sifter to apply my sugar layer evenly on top.