1/2 pound unsalted butter
1/2 cup granulated sugar
2 cups flour
1/8 tsp salt
6 eggs
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
- Preheat the oven to 350 degrees F and grease a 9 x 13 baking pan.
- Crust: Cream the butter and sugar. Combine the flour and salt and 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 the greased baking pan, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool, but leave the oven on.
- Lemon: whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
- Cut, and dust with confectioners’ sugar.