For the crust:
1/2 pound unsalted butter, at room temperature (2 sticks)
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
4 eggs
1 1/4 cups white sugar
1/4 cup all-purpose flour
zest of 2 lemons
3/4 cup lemon juice
1/4 tsp salt
Directions
1. Preheat the oven to 350 degrees F.
2. 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 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
3. Bake the crust for 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
4. For the filling, whisk together the eggs, sugar, salt, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20-25 minutes, until the filling is set. Let cool to room temperature.
5. Cut into squares and dust with confectioners' sugar.
Directions
1. Preheat the oven to 350 degrees F.
2. 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 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
3. Bake the crust for 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
4. For the filling, whisk together the eggs, sugar, salt, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20-25 minutes, until the filling is set. Let cool to room temperature.
5. Cut into squares and dust with confectioners' sugar.
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