• 2 Cups all-purpose flour
  • 1 Cup (2 sticks) salted butter, melted
  • ½ Cup powdered sugar, plus more for garnish
  • 1/4 Tsp salt
  • 2 Cups granulated sugar
  • 2 Tsp lemon zest (1 for filling & 1 for dough)
  • 4 Eggs, slightly beaten
  • 5 Tbsp fresh lemon juice (about 2 lemons)


  •  Preheat oven to 350 degrees F. Either spray a 9×13 in glass baking dish with cooking spray or line with parchment paper.
  • In a mixing bowl, combine flour, melted butter, powdered sugar, 1 tsp lemon zest and salt. Mix with a fork until barely combined. You don’t want to overmix. Place dough in baking dish and use fingers to flatten into the prepared pan.
  • Bake for 20 minutes, or until the edges are lightly browned.
  • In another mixing bowl, whisk together granulated sugar, eggs, 1 tsp lemon zest and lemon juice until combined.
  • Pour lemon mixture into prepared crust directly out of the oven. Return to oven and bake 15 minutes. Tent with foil and bake an additional 15 minutes.
  • Remove from oven and dust with powdered sugar. Let cool completely on wire rack. Cut when dish is completely cooled.