Ingredients:

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
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners’ sugar, for dusting

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. For the crust, in a standing electric mixer, fitted with the paddle attachment, cream the butter and sugar until light texture.
  3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
  4. 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, building up a 1/2-inch edge on all sides. Chill.
  5. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a rack or dish towel. Don’t forget to leave the oven on.
  6. For the filling, first zest the lemons.
  7. Next, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
  8. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  9. Cut into triangles and dust with confectioners’ sugar.