Makes 20 squares or 40 triangles
1/2 lb. unsalted butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp. salt
6 extra-large eggs, room temperature
23/4 cups granulated sugar
2 Tbs. grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
In a medium bowl, cream the butter and sugar until light and fluffy. Combine the flour and salt, and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9×13×2-inch baking sheet, building up a 1/2-inch edge on all sides. Wrap and chill dough for one hour.
Preheat the oven to 350ºF. Bake the crust for 15-20 minutes until very lightly browned. Let cool on a wire rack while you prepare the filling. Leave the oven on.
In a medium size bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar before serving.
-Adapted from Barefoot Contessa Parties! In a Garden by, Ina Garten