Ingredients

The following ingredients have 24 Servings
  • 1/2 cup sugar
  • 1 cup unsalted butter (room temperature)
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 6 large eggs (room temperature)
  • 2 1/2 cups granulated sugar
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 cup fresh lemon juice (about 3 large lemons)
  • 2 tablespoon lemon zest (1 large lemon)

Instruction

  • Preheat the oven to 350°F.
  • Line a 9x13 inch baking pan with parchment paper and set aside.
  • To make the crust: cream the butter and sugar together in a large bowl with a hand mixer or stand mixer fitted with the paddle attachment for 1-2 minutes.
  • With the mixer on low, add the flour, salt and lemon juice and beat until just mixed. 
  • Dump the dough into the prepared baking pan and press the dough to the edges of the pan to build up 1/2 inch on the bottom of the pan.
  • Bake for 20-25 minutes or until edges start to turn golden brown.
  • Remove from oven, leave the oven on and cool on a wire rack.
  • To make the filling, whisk together the eggs, sugar, flour, salt, lemon juice and lemon zest in a large bowl. Mixture will be very runny.
  • Pour over the baked crust and bake for another 30 to 35 minutes, until the filling is set and doesn't move when shaken.
  • Allow to cool completely at room temperature.
  • Dust with powdered sugar and cut into squares before serving.