For the crust:
- 1 cup butter, softened (supposed to be unsalted, but I like salt, so I don't bother)
- 1/2 cup sugar
- 2 cups flour
- 1/8 tsp salt
- 6 eggs
- 3 cups sugar
- 2 Tbsp grated lemon zest
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Preheat oven to 350°.
For the crust, cream the butter and sugar in a mixing bowl until light. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into a greasted 9x13x2-inch baking sheet, building up a 1/2 inch edge on all sides. Chill for 15 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioners' sugar.