For the crust:
2 cups flour
1/2 cup granulated sugar
1/8 teaspoon kosher salt
1/2 cup granulated sugar
1/8 teaspoon kosher salt
1 t grated lemon zest
1 cup unsalted butter (or omit salt)
Lemon layer:
4 large eggs at room temperature
1 1/2 cups granulated sugar
1 tablespoon+ grated lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup flour
1 1/2 cups granulated sugar
1 tablespoon+ grated lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup flour
1 t baking powder
Confectioners’ sugar, for dusting.
Line a 9 by 13 by 2-inch baking sheet with foil to make a sling. Preheat oven to 350.
For the crust, mix together flour, sugar, salt, and zest. Cut in the butter until just mixed. Press it into the greased baking sheet, building up a 1/2-inch edge on all sides, or not. Chill.
Bake the crust for 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into rectangles and dust with confectioners’ sugar.
