Melt and mix lemon bars + songs linked to my vacations

It was not like I planned it, but the past two vacation periods I had were marked by a song each: 2010's vacation was all about Temper Trap's "Sweet Disposition" while the days off I had in 2011 come to mind every time I listen to Feldberg's "Dreamin". This year's vacation period, though, is linked to two different songs, and I can't choose my favorite. :D

Days off request my favorite flavor, and therefore I present you Bill's delicious lemon bars, dead easy to make and with a filling that reminded me more of custard than curd; for a moment I thought of dusting the bars with icing sugar to hide the small cracks, but then I came to the conclusion that the idea went against what I believe: I don't think there's anything wrong with cracks in desserts - or lines in people's faces, for that matter.

Melt and mix lemon bars
from the always beautiful and delicious Feed Me Now! (mine was bought here)

Base:
1 1/3 cups (185g) all purpose flour
4 tablespoons (40g) corn starch, packed
1 teaspoon baking powder
pinch of salt
¼ cup + 1 tablespoon (62g) granulated sugar
¾ cup (170g) unsalted butter, melted
½ teaspoon vanilla extract

Filling:
¾ cup (105g) all purpose flour
600ml heavy cream
1 ½ cups (300g) granulated sugar
4 large eggs
finely grated zest of 4 lemons
1 1/3 cups (320ml) lemon juice
½ teaspoon vanilla extract

Lightly butter a 32x22cm (13x9in) baking pan*, line it with foil leaving an overhang in two opposite sides and butter the foil as well.
Base: sift the flour, corn starch, baking powder and salt into a large bowl and stir in the sugar. Make a well in the center and add the melted butter and vanilla. Mix until evenly combined then press the dough into the base of the prepared pan. Chill for 30 minutes – in the meantime, preheat the oven to 180°C/350°F. Bake the base for 20 minutes or until lightly golden.
Filling: sift the flour into a large bowl. In medium bowl, whisk together the cream, sugar and eggs. Add a couple of tablespoons of the egg mixture to the flour, whisking to dissolve it into the liquid (do that to avoid flour lumps in the mixture). Add the remaining egg mixture and whisk until smooth. Stir in the lemon juice, zest and vanilla.
As soon as the base is golden pour the filling mixture on top and bake for another 20-30 minutes or until set. Cool in the pan over a wire rack. Cut into bars or squares and serve.

* I made the exact recipe above using a 20x30cm (8x12in) baking pan

Makes about 20 slices