Ingredients:

  • 120 g all-purpose flour
  • 115 g unsalted butter, melted
  • 30 g powdered sugar
  • 1.5 g salt
  • 180 g granulated sugar
  • 16 g all-purpose flour
  • 1 g baking powder
  • 1.5 g salt
  • 4 large eggs, room temperature
  • 160 ml fresh lemon juice (approx. 3-4 lemons)
  • 6 g lemon zest
  • 15 g non-melting powdered sugar (for dusting)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your pan with parchment paper.
  2. Combine flour, melted butter, powdered sugar, and salt until a soft dough forms.
  3. Press the dough evenly into the bottom of the pan using an offset spatula.
  4. Bake for 20 minutes or until the edges are just barely golden and the crust smells nutty.
  5. In a medium bowl, whisk together the granulated sugar, flour, baking powder, and salt.
  6. Add eggs and whisk until combined, but do not over-aerate.
  7. Stir in the fresh lemon juice and zest until the mixture is a smooth, pale yellow liquid.
  8. Pour the filling over the hot crust and smooth the top.
  9. Bake for an additional 20-25 minutes; the edges should be set, but the center should have a slight, jelly-like jiggle.
  10. Remove from oven and cool completely at room temperature before transferring to the fridge for 2 hours to lock in the structure.