Recipe courtesy of Ina Garten
Save Recipe Print
Total:
1 hr 35 min
Prep:
10 min
Inactive:
30 min
Cook:
55 min
Yield:
20 squares or 40 triangles
Level:
Intermediate
Total:
1 hr 35 min
Prep:
10 min
Inactive:
30 min
Cook:
55 min
Yield:
20 squares or 40 triangles
Level:
Intermediate

Ingredients

For the crust:
For the filling:

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. 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 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

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