Crust:
- 1/2 lb/227 g unsalted butter, at room temperature
- 1/2 cup/125 mL granulated sugar
- 2 cups/500 mL flour
- 1/8 tsp/0.5 mL kosher salt
Filling:
- 6 large eggs
- 3 cups/750 mL granulated sugar
- 2 tbsp/30 mL grated lemon zest
- 1/2 cup/125 mL freshly squeezed lemon juice
- 2 tsp/10 mL Watkins Organic Pure Lemon Extract
- 1 cup/250 mL flour
- Confectioners sugar
Directions
Preheat the oven to 350°F/180°C. In a large bowl, cream the butter and sugar until light and fluffy. Add flour and salt to butter a portion at a time until mixed. Press it into a 13 x 9-inch/33 x 23-cm baking sheet. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, lemon extract, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioners' sugar.
