Crust:
115 grams (~1/4 pound) unsalted butter, at room temperature
50 grams (~1/4 cup) granulated sugar
150 grams (~1 cup) flour
1/4 teaspoon salt
192 grams (3-4 eggs) eggs at room temperature
312 grams (1-1/2 cups) of granulated sugar
The grated zest of the lemons needed for 1/2 cup lemon juice (about 1 tablespoon or 2 to 4 lemons)
1/2 cup freshly squeezed lemon juice
73 grams (1/2 cup) flour
Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather it 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.
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 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.
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