First, start by preheating the oven to 350F. Then line a 9x9 inch baking pan with parchment paper. This will keep the bars from sticking.
Making the crust
Add the butter, sugar, four, vanilla extract and salt to a food processor and pulse for 20-30 seconds or until the butter is completely incorporated. It will look like fine sand with some slightly larger bits in there.
Pour the mixture onto the lined baking sheet and press it to the bottom of the pan so every corner is covered. You could covered the mixture with parchment paper and press using a cup to get an even layer of crust all around.
Bake the crust for 25-30 minutes, or until golden brown. Remove from the oven and reduce the heat to 325F.
Making the lemon layer
While the crust is baking, make the lemon layer: Combine the eggs, egg yolk, and sugar in a large bowl and whisk until completely smooth. Add in the flour, lemon juice, lemon zest and the pitaya powder and whisk until thoroughly combined.
Let the filling sit for 15-20 minutes so that most of the bubbles disappear.
When the baked crust comes out of oven, immediately pour the lemon filling on top and return the bars to the oven. Bake the pink lemon bars for 25-30 minutes or until they look completely set.
Remove the bars form the oven and let them cool completely before removing them form the baking pan and slicing.
Before serving, dust the lemon bars with confectioners' sugar and enjoy!
To store these lemon bars place them in an airtight container and store in the fridge for up to 3 days.