From Repertoire by Jessica Battilana-this is a great recipe because the crust is almost shortbread like. The filling is lemony and delicious!
1 c. unsalted butter, room temperature
1/2 c. sugar
1 3/4 c. all purpose flour
1/2 t. kosher salt
Preheat oven to 350 degrees. Line a 9″ by 13″ baking pan with parchment paper, leaving some overhang on two sides (I found that I had to clip the paper onto the sides of the pan so it didn’t fall on top of the crust). In the mixer with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about two minutes. Reduce the mixer speed to low and add the flour and salt. Mix until the dough comes together in a ball. Press the dough into the pan, in an even layer.
Bake 20-25 minutes, until golden brown.
5 whole eggs
1 egg yolk
3 T. all purpose flour
pinch of kosher salt
1 c. fresh lemon juice (from 5-6 lemons)
1 T. lemon zest (from 2 lemons)
2 T. heavy cream
Confectioners’ sugar for dusting
While the crust is baking, whisk together the eggs, yolk, sugar and flour (I zest the lemon into the sugar to infuse it into the sugar or you can add the zest later with the lemon juice) until smooth. Whisk in the lemon juice and zest and the heavy cream. Pour over the warm crust and bake just until mixture is set, about 20 minutes (I needed to bake mine 25 minutes). Remove from oven and let cool completely. Chill once they are at room temperature. Just before serving, dust with confectioners’ sugar and cut into bars. Serve cold.