Ingredients
Serves: One 9×13-inch pan (12-15 servings)
Shortbread Crust:
2 cups (280 grams/10 ounces) all-purpose flour
2/3 cup (80 grams/2.8 ounces) powdered sugar (or granulated sugar)
1 cup (2 sticks/227 grams) cold butter, cut into small cubes
Lemon Filling:
4 large eggs
1 1/2 cups (150 grams or 5.3 ounces) granulated sugar
4 teaspoons grated lemon zest
2/3 cup freshly squeezed lemon juice (about 4 lemons for zest and juice)
1/4 cup (35 grams/1.2 ounces) all-purpose flour
Powdered sugar, for dusting the top
Preparation
