Ingredients:
For the crust:
¼ pound unsalted butter, at room temperature
¼ cup granulated sugar
1 cup flour
1/16 teaspoon salt
For the filling:
3 extra large eggs, at room temperature
1 ½ cups granulated sugar
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup flour
Confectioners' sugar for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of electric mix (paddles work great for creaming, but if you don't have them, a low setting with beaters works fine) Combine the flour and salt and, with mixer on low, add to the butter until just mixed. Dump the dough on to a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 9x9 or 8x8 by 2-inch pan, building up a ½ inch edge on all sides. Chill. Bake the crust for 15-20 minutes, until very lightly browned. Let cool on 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 30-35 minutes, until the filling is set. Let cool to room temperature.
Cut and dust with confectioners' sugar.
Total time: 1 hour, 35 minutes
Copyright 1999, The Barefoot Contessa Cookbook
From Television Food Network
