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Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1/3 cup confectioners’ sugar
- 1/4 tsp. salt
- 1 tsp. grated lemon zest
- 1/2 cup cold unsalted butter, cut into small pieces
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- For the filling:
- 3 Tbsp. all-purpose flour
- 1/2 cup fresh lemon juice
- 3 large eggs
- 1 cup granulated sugar
- 1 Tbsp. grated lemon zest
- Pinch of salt
Details
Preparation
Step 1
Line an 8" baking pan with aluminum foil, and allow about an inch or so of foil hanging over the rim. Spray with non-stick cooking spray.
Preheat oven to 350°F.
To make crust, sift flour, confectioner’s sugar, and salt in a bowl and transfer to food processor. Add lemon zest, pulse to blend. Add butter a few pieces at a time until crumbly. Transfer to pan and press evenly to bottom and sides to form crust.
Bake 25 minutes to golden brown.
In a large measuring cup or pitcher, whisk flour and lemon juice. Add eggs, granulated sugar, lemon zest and salt and whisk to smooth. Pour filling into crust. Close oven and reduce to 325°F. Bake until springy, about 30 minutes.
After completely cooled, use foil as handles and lift from pan to cutting board. Dust with confectioners sugar using strips of wax paper to line for pattern before dusting. Cut into thin bars.
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