Ingredients
Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter, softened
Lemon Curd Filling:
1 1/4 cups of fresh lemon juice
zest of two lemons
6 eggs
1 1/4 cups sugar
1/2 cup flour
Instructions
Prep a 13 x 9 in. baking pan with some cooking spray or butter and pre-heat the oven to 350 degrees F.
For the crust, combine flour and powdered sugar in a medium bowl and using a pastry cutter or mixer, cut the butter until the mixture is crumbly. Press the mixture into the bottom of the pan and lightly pack it while keeping it even. Bake the crust for 10-15 minutes, or until it starts to lightly brown along the edges.
For the filling, in a stand mixer, beat the eggs and sugar until well incorporated. Slowly add the flour at a medium speed and mix until the mixture is smooth and there are no flour clumps. Add the lemon zest and at a low speed mix while slowly pouring in the lemon juice. Mix until everything is well combined and the mixture is smooth.
Remove the crust from the oven and pour the lemon filling over it. Place the baking pan back into the oven and continue to bake for 25-30 minutes, or until the top of the filling is almost set and the center gives a slight wiggle. Remove from the oven and allow to cool for 25-30 minutes. Then place in the fridge for one to two hours to finish setting. Dust with powdered sugar before serving.
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