Ingredients
CRUST:
- ½ pound unsalted butter, room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ⅛ teaspoon kosher salt
FILLING:
- 6 extra-large eggs, room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose flour
- Confectioners’ sugar, for dusting
Directions
- Preheat the oven to 350°F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
- Combine the flour and salt and with the mixer on low, add to the butter until just mixed.
- Dump the dough onto a well-floured board and gather into a ball.
- Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides.
- Chill. Bake the crust for 15 to 20 minutes, until very lightly browned.
- Let cool on a wire rack.
- Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
- Let cool to room temperature.
- Cut into triangles and dust with confectioners’ sugar
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