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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 24 |
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From the Barefoot Countessa. A colleague of mine brought these into work one day and I couldn't stop raving about them. I couldn't eat just one (more like three or four). I hope you will enjoy these as much as I do! Ingredients:
1/2 lb unsalted butter (room temperature) |
1/2 cup granulated sugar |
2 cups all-purpose flour |
1/8 teaspoon kosher salt |
6 extra-large eggs |
3 cups granulated sugar |
2 tablespoons grated lemon zest (4 to 6 lemons) |
1 cup lemon juice |
1 cup all-purpose flour |
confectioners' sugar, for dusting |
Directions:
1. Preheat the oven to 350 degrees.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
4. Dump the dough onto a well-floured board and gather into a ball.
5. Flatten the dough with floured hands and press it into a 9x13x2 inch baking sheet, building up a 1/2 inch edge on all sides.
6. Chill.
7. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on an oven rack. Leave the oven on.
8. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes, until set.
9. Let cool to room temperature. Cut and dust with confectioners' sugar.
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