Makes 24 2-inch squares
2 cups flour
2/3 cup powdered sugar, sifted
8 ounces butter, cubed and chilled
Preheat oven to 350°F.
In the bowl of a stand mixer with the paddle attachment, mix flour, powdered sugar and butter until a dough is formed, about 3-4 minutes. This can be done in a large bowl by hand if necessary but will double the amount of time.
Press the dough into a greased 9x12 baking dish. Bake until crust is lightly golden brown, about 20 minutes. Remove from oven and let cool to room temperature.
3 cups sugar
1¼ cups fresh squeezed lemon juice (about 12 lemons)
Powdered sugar for dusting
Drop oven temperature to 300°F.
Whisk together the eggs, lemon juice, sugar and flour in a large bowl. Pour filling into the crust.
Place baking dish in the center of the oven and bake until the custard is set, about 40 minutes. Let cool, then place in the refrigerator to continue chilling. Cut into 2-inch
squares and dust with powdered sugar.