Ingredients
Crust:
2 cups flour
½ cup sugar
¼ teaspoon salt
1 cup (2 sticks) cold salted butter, cut into small cubes, plus more for greasing
Filling:
1 ½ cups sugar
¼ cup flour
4 large eggs
Zest and juice of 4 medium-sized lemons (2/3 cup of lemon juice and 4 to 5 teaspoons of lemon zest)
Powdered sugar, for topping
Directions
For the crust:
Preheat the oven to 350°F.
Grease a 13-by-9-inch pan with butter or line with parchment paper (spritz pan with baking spray first).
In a large bowl, stir together the flour, sugar, and salt.
Add the butter and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
Press into the prepared pan and bake until golden around the edges, about 20 minutes.
For the filling:
In a medium bowl, stir together the sugar and flour.
Crack in the eggs, and whisk to combine.
Add the lemon zest and juice, and mix until combined.
Pour over the warm crust and bake until the filling is set, about 20 minutes.
Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
