They are fabulous!
For the crust
1/2 pound unsalted butter at room temp.
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp. salt
For the filling
6 extra-large eggs at room temp.
3 cups granulated sugar
2 TBSP. grated lemon zest (about 4 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees
For the crust, cream the butter and sugar until light and fluffy 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 into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2 inch baking dish, building up a 1/2 inch edge on all sides. Chill.
Bake the crust for 15 to 20 min., until very lightly browned. Let cool on 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 temp