Hands-On Time
25 Mins
Total Time
1 Hour 45 Mins
Yield
Serves 6 to 8
Annie Schlecter

How to Make It

Step 1

Heat oven to 350° F.

Step 2

In a food processor, combine 13/4 cups of the flour, the confectioners’ sugar, and 1/2 teaspoon of the salt. Pulse to blend. Add the butter and pulse until the mixture is crumbly.

Step 3

Knead the dough in the bowl until it comes together. Press the dough evenly into a 9-by-13-inch baking dish, pushing the dough up about 1/2 inch around the sides. Refrigerate for 15 minutes. Bake until golden brown, about 30 minutes.

Step 4

Meanwhile, in a large bowl, whisk together the eggs, granulated sugar, lemon zest, and the remaining flour and salt. Add the lemon juice and whisk until smooth.

Step 5

Pour the mixture over the hot crust.

Step 6

Reduce oven temperature to 300° F. Bake until the filling is set, about 15 minutes.

Step 7

Transfer dish to a wire rack and let cool.

Step 8

Dust with additional confectioners’ sugar.

Step 9

Cut into 24 2-inch squares.

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