Recipe from my bestie, Kim DeRose, which I have adapted. I doubled it to fit a 9x13” pan, and substituted butter for margarine. This is my version.
INGREDIENTS:
FILLING:
4 eggs, slightly beaten 1-1/2 cups granulated sugar 3 tablespoons flour Juice of 2 lemons (@ 4 tablespoons) Grated lemon rind (@ 1 tablespoon)
CRUST: 1 cup butter, softened 2 cups flour 1/4 tsp. sea salt
1/4 cup powdered sugar (topping)
INSTRUCTIONS:
Position oven rack in middle of oven and preheat oven to 350 degrees F. Spray or butter a 9x13” glass baking pan.
Prepare crust by combining butter, flour, and sea salt in medium bowl. Press into pan. Bake for 15-20 minutes until edges are very lightly browned.
Mix eggs, granulated sugar, flour, lemon juice and rind together. Pour into baked crust and bake for @ 20 minutes until top is lightly browned and center is set when pan is gently nudged.
Remove from oven and sprinkle powdered sugar on top. Let cool completely in pan on rack, then cut into squares or refrigerate.
Store in airtight container at room temperature or in refrigerator for up to one week.
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