The lemon zest and fresh lemon juice are the key to this recipe!
Crust:
1 cup butter
1/2 cup powdered sugar
2 cups flour
Dash of salt
Combine and mix. Press into 9 x 13” pan. Bake at 325° for 15 minutes or until slightly golden on top.
Filling:
Four eggs, beaten
1/4 cup flour
2 cups sugar
6 tablespoons lemon juice, freshly squeezed
Zest of 1 lemon
Combine flour and sugar. Mix in eggs, lemon juice, and zest. Pour onto cooled crust. Bake 25 minutes until set. Cool. Sprinkle powdered sugar on top.
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