1 cup all-purpose flour
½ cup confectioners’ sugar
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, not yet to room temperature and cut into even-sized pieces
3 large eggs
1 cup sugar
½ cup fresh lemon juice (2-3 lemons)
1 ½ tablespoons freshly grated lemon zest (1-2 lemons)
3 tablespoons all purpose flour
Pinch of salt
Grease a 9” square baking pan with butter. Dust it with flour and shake out the excess. Preheat the oven to 350 degrees.
For the crust, sift the flour, confectioners’ sugar and salt into a medium sized bowl. Add the butter and mix into the flour, first with a fork and then finish with clean fingers.
Pat the dough evenly into the prepared baking pan and bake for 15 minutes or until golden. Let the crust cool while you make the filling.
To make the filling, beat the eggs until frothy. Slowly add the sugar and mix until combined. Beat in the lemon juice and zest and mix well.
Measure the flour and salt and sift directly into the filling mixture. Mix gently until blended. Pour the filling over the crust and bake 15 minutes or until the top is set. It should have tiny bubbles on the surface and the edges should be tinged brown and slightly pulling away from the pan.
Remove the pan from the oven and cool on a rack for at least one hour. Cut just before serving. Refrigerate what’s not eaten.