Crust:
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
Filling:
6 large eggs, room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4-6 lemons worth)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar for dusting
Preheat oven to 350 degrees.
Cream butter and sugar until light. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Put down on well-floured surface and roll into a bowl. Press into 9x13 dish, building up a 1/2-inch edge on al sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Cool on wire rack
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 the filling is set. Let cool to room temperature.
Cut and dust with powdered sugar.
