Combine the flour and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until blended. Add the butter chunks and mix until the butter is the size of small peas, about 30 seconds. It will be a very dry mixture. (My chunks didn’t get quite pea-sized, so I rubbed the butter in a bit with my fingers until I got the consistency I wanted). Dump the mixture into a 9×13 pan and gently press onto the bottom. Bake about 20-25 minutes or until the crust is golden brown. Remove and let cool to room temp.
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For the filling, whisk together the eggs and granulated sugar in a large bowl until smooth. Stir in the lemon juice. Add the flour. Pour the filling on top of the crust. Bake until lemon filling is set, about 40 minutes. Remove and let cool to room temp. You can put them in the fridge for an hour after cooling. Cut into squares and EAT. Keep leftovers in the fridge.
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