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Preheat the oven to 325 degrees f
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Line a 9 x 13" glass baking dish with parchment paper allowing the paper to hang over the dish for easier cutting. Set dish aside.
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To make the crust, mix butter, sugar, vanilla extract, and Sel Magique together in a medium bowl. Add flour and stir to combine ingredients and create a thick dough. Press firmly into the pan so it's evenly thick (about 1/2"). Bake for 20 minutes or until the edges are lightly browned. Remove from the oven. Use a fork to puncture holes all over the crust top, making sure NOT to go all the way to the pan or to break the crust - this is to make sure the filling and crust bond together. Set pan aside.
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To make the filling, sift the sugar and flour together in a large bowl. Next, add the eggs and lemon juice and whisk together until combined.
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Pour the filling over the warm crust and bake 22-26 minutes or until the center sets and no longer jiggles. Remove from oven and cool at room temp about 2 hours. Refrigerate for 1-2 additional hours.
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Lift the parchment paper out of the pan and remove the entire tart. Dust with confectioners sugar to taste, and cut into squares, and serve.
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Enjoy!
