Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) freshly squeezed Meyer lemon juice
  • 2 tbsp (12g) Meyer lemon zest
  • 2 tbsp (16g) all-purpose flour

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Cream the softened butter and 1/3 cup sugar until smooth, then stir in 2 cups flour and salt until a soft dough forms.
  3. Press the dough evenly into the bottom of the pan and bake for 20 minutes or until the edges are just barely golden.
  4. While the crust bakes, whisk the eggs and 3/4 cup sugar in a bowl until pale and slightly thickened.
  5. Stir in the Meyer lemon juice, lemon zest, and 2 tbsp flour, whisking until the mixture is completely smooth.
  6. Pour the lemon filling over the hot crust and bake for another 20 minutes until the center has a slight jiggle but edges are set.
  7. Cool completely at room temperature, then transfer to the fridge for at least 2 hours to firm up before slicing.