Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Electric Mixer or Stand Mixer
- 9x13 Baking Dish
- 2 Large Mixing Bowls
- Parchment Paper
- 6 extra-large eggs
- 2 cups granulated sugar
- Zest of 5 lemons
- 1 cup lemon juice, freshly squeezed
- 1 cup all-purpose flour
- Powdered sugar, for dusting
Preheat the oven to 350º.
Cream butter and sugar
Using a stand mixer or electric mixer and a large mixing bowl, cream together the butter and sugar until well combined.
Combine flour and salt
In a separate bowl, combine the flour and salt.
Add flour mixture to butter mixture
Place your mixer on low and add the flour to the butter mixture, about ½ cup at a time until mixed in.
Place dough in pan
Place the dough into a 9x13 baking pan.
Press dough into pan
Dust your hands with flour and use your fingers to flatten the dough and press it into the pan making sure to get all the way into the corners. Dough should come up about ½ on all sides of the pan.
Chill in the refrigerator for about 10 minutes.
Once chilled, bake the crust for 15–20 minutes or until very lightly browned. Let cool in the pan on a wire rack.
Meanwhile in a large mixing bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30–35 minutes, or until the filling is set.
Let cool to room temperature.
Cut and dust
Cut into 20 squares and dust with confectioners’ sugar before removing from pan.