Sweet, tangy and oh so good! One of the most satisfying summer treats... a bright citrus filling atop a crunchy buttery crust. Bring them to any gathering and they are sure to be gobbled up by all.
What You'll Need:
For the crust:
½ pound (227 grams) soft unsalted butter (leave out at room temperature until softened, do not microwave)
½ cup granulated sugar
2 cups all-purpose (cream or plain) flour
1/8 teaspoon salt
1 teaspoon vanilla
For the filling:
7 large room temperature eggs
2½ cups granulated sugar
1 cup all-purpose (cream or plain) flour
1 cup freshly squeezed lemon juice (approx. 5 to 6 lemons)
Zest of 4 lemons
Confectioner (icing) sugar for dusting
Pre-heat oven to 350 F/180 C.
For the crust, cream butter, sugar and vanilla in electric mixer with paddle attachment until light and fluffy. Slowly add in flour and salt until combined. Remove from mixing bowl and place in 9x13 glass baking pan. Use hands to massage and create even layer at bottom of pan.
Bake crust for approx. 20 minutes, until it is a golden light-brown. Remove when complete and set on cooling rack while preparing filling.
For the filling, whisk together eggs, sugar, lemon juice and zest, and flour in electric mixer until smooth.
Pour filling over baked crust and bake for 30 to 40 minutes. Check every 2 minutes after 30 minutes to see if filling has set. You do not want to see it wobble, if it does, it's not done. Bake in two minute intervals until set.
When done, remove from oven and let cool on rack completely. Cut into desired shape and then dust with confectioner (icing) sugar before removing and serving.