Description
A zesty, not-too-sweet confectionary concoction.
Ingredients
Scale
- 1 1/2 cups plus 1/2 cup all-purpose flour, divided
- 1/4 cup powdered sugar
- 12 tbsp cold unsalted butter, cut into small pieces
- 6 eggs
- 3 cups sugar
- Zest of 1 lemon
- 1 cup plus 2 tbsp fresh lemon juice (4–5 lemons, divided)
- Confectioner’s sugar for dusting
Instructions
- Sift together 1 1/2 cups of all-purpose flour and 1/4 cup confectioner’s sugar.
- Sprinkle the small pieces of butter over the top. Using a pastry blender, two knives, or your fingertips, cut in the butter until it is the size of peas in the mixture.
- Press the mixture into the bottom of a 13 inch x 9 inch baking pan and 3/4 inch up the sides.
- Bake in a 325 degrees preheated oven on the center rack until golden brown, 20-30 minutes.
- Set aside to cool.
- Reduce oven temp to 300 degrees.
- Whisk together 6 large eggs and 3 cups sugar until well-blended.
- Stir in grated zest of 1 lemon and 1 cup plus 2 tbsp fresh lemon juice.
- Sift 1/2 cup all-purpose flour into the mixture and stir until well-blended and smooth.
- Pour the batter over the baked crust; bake again until set, about 35 min.
- Remove the pan to a rack to cool completely before cutting into bars.
- Dust with confectioner’s sugar when cool, if desired.