Instructions

• Preheat the oven to 350°F (175°C). Spray a 15 x 10 x 1-inch jelly roll pan with cooking spray. Optional: line the pan with a sheet of foil, spray the foil, and press the foil into the pan to allow lifting the finished bars out for neater cutting.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), add 1 cup softened unsalted butter, 2 cups granulated sugar, and 1/2 teaspoon salt. Beat on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl.
• Add the 4 large eggs one at a time, beating well after each addition. Stop and scrape down the sides of the bowl.
• Add 1 teaspoon vanilla extract and 1/4 teaspoon almond extract (or 1/2 teaspoon almond if you prefer a stronger almond flavor; lemon extract may be substituted). Beat on medium-high speed for about 30 seconds to incorporate.
• Gradually add 3 cups all-purpose flour and beat on medium-low speed until just incorporated, about 1 minute. Scrape the bowl as needed.
• Reserve about 1/4 of the dough mixture in the mixing bowl. Turn the remaining approximately 3/4 of the dough into the prepared pan. Using a spatula (lightly dampening the spatula or your hands can help), press and spread the dough into an even layer across the bottom of the pan and into the corners. The dough will be sticky—work patiently to smooth it.
• Open both 23-ounce jars of lemon pie filling and spoon the lemon filling evenly over the dough layer in the pan, leaving a 1/4-inch bare margin along the edges to prevent the filling from sticking to the pan sides during baking.
• Drop the reserved dough in small spoonfuls (about 2 teaspoons each) over the lemon filling, spacing them so the dough pieces will spread and join as they bake. It is okay if the topping does not completely cover the filling.
• Bake in the preheated oven for about 35 minutes, or until the dough on top and around the edges is very lightly golden brown.
• Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan before glazing, about 1 to 2 hours.
• If your confectioners’ sugar is lumpy, sift 1 1/4 cups confectioners’ sugar into a medium bowl. Add 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract (lemon extract may be substituted). Add 2 to 3 tablespoons lemon juice, a little at a time, and whisk until the glaze reaches a smooth, pourable drizzling consistency.
• Evenly drizzle the glaze over the cooled bars. If you lined the pan with foil, lift the bars out using the foil and transfer to a cutting board. Cut into bars and serve immediately.