Makes 20 2-inch squares.
Ingredients for the Crust
½ Pound Unsalted Butter, at room temperature
½ Cup Granulated Sugar
2 Cups Flour
1/8 Teaspoon Salt
Ingredients for the Filling
6 Extra-Large Eggs, at room temperature
3 Cups Granulated Sugar
2 Tablespoons Grated Lemon Zest (4 to 6 lemons)
1 Cup Freshly Squeezed Lemon Juice
1 Cup Flour
½ Cup Powdered Sugar, for dusting
Directions
Preheat oven to 350 degrees.
For the crust, cream the butter and sugar with an electric mixer until light and fluffy.
Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
Transfer the dough onto a well-floured board and gather it into a ball.
Flatten the dough with floured hands and press it into a 9x13x2” baking pan, building up a ½ inch edge on all sides. Chill in refrigerator.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a 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.
Remove from oven and let it cool to room temperature.
Cut into squares or triangles and dust with powdered sugar.
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