For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs at room temperature
- 2 1/3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 lemons about)
- 1 cup freshly squeezed lemon juice (6 lemons)
- 1 cup flour
- I added a little orange zest and fresh squeezed orange juice from one of those cutie oranges
- Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
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. Chill for a half hour or so.
Bake the crust for 15 to 20 minutes, until very lightly browned.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (I poured it over the crust while it was still hot) and bake for 30 to 35 minutes, until the filling is set.
*I think there is a huge taste difference if you chill these in the fridge for at least an hour once they are done. They taste better a little cold (to me anyway). The crust is so good, like a shortbread type cookie, and the filling is delicious. It's the perfect crust to filling ratio. The original recipe calls for 3 cups of sugar in the filling but many of the reviews said that was way too much. I have a huge sugar tooth, and thought that 2 1/3 was perfect.
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