Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/4 tsp (1.5g) salt
  • 2 cups (400g) granulated sugar
  • 4 large (200g) eggs
  • 3 tbsp (25g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Mix the 120g all-purpose flour, powdered sugar, and salt in a medium bowl.
  3. Stir in the melted butter until a soft dough forms.
  4. Press the dough firmly and evenly into the bottom of the prepared pan.
  5. Bake the crust for 20 minutes or until the edges are lightly golden and the center feels set.
  6. Remove the crust from the oven and set aside, keeping the oven on.
  7. In a large bowl, whisk together the granulated sugar and 25g all-purpose flour.
  8. Add the eggs and whisk vigorously until the mixture is smooth and pale.
  9. Stir in the fresh lemon juice and lemon zest until fully incorporated.
  10. Pour the lemon mixture over the hot, pre-baked crust.
  11. Bake for another 20-23 minutes until the edges are slightly puffed and the center has a slight, jelly-like jiggle.
  12. Remove from the oven and cool completely on a wire rack before refrigerating for 2 hours.