For shortbread crust, pulse in food processor until even and just starting to come together into a ball (don't overprocess!):
- 2 c. flour (or 1 ½ c. flour and ½ c. almond flour)
- ½ c. powdered sugar
- 2 sticks unsalted butter, cold and cut into chunks
- ½ tsp. salt
Pat firmly into 13x9 glass pan. Bake in 350 oven for 20-25 minutes or until golden brown.
For filling, whisk together:
- ⅔ c. fresh lemon juice
- zest of 1 lemon
- 1 ½ c. sugar
- 4 eggs
- 2 tbl. flour
Pour over warm crust. Bake in 400 oven for about 15 minutes or until just set and starting to turn brown around edges. Cool completely and dust with powdered sugar before serving.
Thoroughly cooking the crust ensures a delicate shortbread cookie crust.