Crust:
2 sticks unsalted butter (room temp)
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
Preheat oven to 350. In a mixing bowl, blend above ingredients together by hand and press into a greased 9×13 glass dish.
Bake for 15 minutes. Remove from oven and let cool for 5 minutes before pouring lemon filling on top.
Lemon filling:
4 eggs
2 cups sugar
4 tablespoons flour
5 tablespoons fresh Meyer lemon juice (about 3 lemons)
Mix well with electric mixer until combined. Make sure there are no lumps remaining. Pour over crust and bake for 25-30 minutes. With my oven, I bake them for 28 minutes and they’re perfect. Cool completely. Once cooled, sprinkle with powdered sugar and cut into squares. Enjoy!
