Ingredients
½lbunsalted butter,at room temperature
½cupgranulated sugar
2cupsflour
⅛tspkosher salt
6extra-large eggs,at room temperature
3cupsgranulated sugar
2tbsplemon zest,(4 to 6 lemons) grated
1cuplemon juice,freshly squeezed
1cupflour
confectioners sugar,for dusting
Preparation
Preheat the oven to 350 degrees F.
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 it into a ball. Flatten the dough with floured hands and press it into a 9x13x2-inch baking sheet, building up a ½-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.
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 for 30 minutes.
Cut into squares and dust with confectioners’ sugar.
Serve and enjoy.
