For the crust:
- 1/2 pound softened butter
- 1/2 cup granulated sugar
- 2 cups flour
For the filling:
- 6 extra-large eggs
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (5 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light and fluffy. With the mixer on low, add the flour to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough 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. YUMMY!