- 1 cup (2 sticks) butter, softened
- ½ cup granulated sugar
- 2 cups flour
- ⅛ tsp. salt
- 6 eggs
- 3 cups granulated sugar
- 2 Tbsp. lemon zest (from about 5 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- confectioners’ sugar, for dusting
Make the crust: Preheat the oven to 350 degrees F and spray a 9” x 13” baking dish with nonstick spray. Cream together the butter and sugar in the bowl of a stand mixer. Add the flour and salt and mix until it starts to come together. Remove the dough from the bowl and gather into a ball. Flatten the dough into the prepared baking dish and chill for about 15 minutes. After chilling, bake in the preheated oven for 15 to 20 minutes, or until set but not browning. Cool before filling (and leave the oven on).
Make the filling: In a large bowl, whisk together the eggs and granulated sugar. Add the lemon zest, lemon juice, and flour and whisk until combined. Fill the cooled crust and bake until set, about 30 to 35 minutes (mine was a little less, bake until just set but not browning, because it will brown if left too long). Let cool completely before cutting into bars or triangles, then dust with confectioners’ sugar. Store in an airtight container at room temperature or in the refrigerator (some like them better chilled).