1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
6 ounces (12 tablespoons) cold unsalted, butter, cut into 1/2-inch pieces
6 large eggs
3 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
1/2 cup all-purpose flour
About 3 tablespoons confectioners’ sugar
Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce oven temperature to 300 degrees.
To make filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.
Bake until lemon filling is set, about 40-50 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares and dust the tops with confectioners’ sugar.