Gooey, sweet, sticky, buttery, lemony, powdery, and my personal favorite, goody.
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powedered sugar for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light. Combine the flour and salt, then add to the butter until just mixed. With floured hands, press the dough into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
Bake the crust for 15 to 20 minutes, until very lightly browned. Cool. Leave the oven on.
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. Cool. Cut into squares and dust with powdered sugar.
Adapted from Ina Garten