Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan or line it with parchment paper for easy removal later.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla and almond extracts until fully combined.
In another bowl, whisk together the flour and salt. Gradually add the flour mixture into the wet ingredients, mixing until just combined.
Press the dough evenly into the bottom of the prepared baking pan. Bake in the preheated oven for about 20-25 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
Once the crust is cooled, pour the lemon pie filling over the crust, spreading it out evenly. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
Allow the bars to cool in the pan for about an hour. Meanwhile, in a small bowl, whisk together the confectioners’ sugar, vanilla extract, almond extract, and enough lemon juice to achieve a smooth, pourable consistency.
Once the bars are completely cooled, drizzle the glaze over the top. Let it set for about 30 minutes before slicing into squares.
