- 2 1/4 cups all-purpose flour divided
- 2 1/4 cups granulated sugar divided
- 1 cup (2 sticks) unsalted butter cut into 1/2" pieces
- 1/2 tsp baking powder
- 4 eggs
- 4 tsp grated lemon zest
- 1/2 cup fresh lemon juice
- Powdered sugar, for dusting
Preheat oven to 325 degrees.
In a large bowl, add 2 cups flour, 1/2 cup sugar and butter. Using a dough cutter, cut butter into flour and sugar until dough resembles sand. Press evenly into bottom and a bit up sides of a 9″ x 13″ baking pan. Bake until crust loses its shine and barely begins to show a hint of color, about 20 minutes. Let cool.
In a large bowl, sift remaining 1/4 cup flour with remaining 1 3/4 cup sugar and baking powder.
In a small bowl, beat together eggs, lemon zest and juice. Add to flour-sugar mixture and stir to combine. Pour into cooled crust and bake until filling has set and edges are light golden, about 20 minutes. Cool. Chill. Cut into 2″ squares. Dust with powdered sugar.
From Letty Flatt