Preheat oven to 350 degrees F. Line a 9x13 inch glass baking dish with parchment paper, set aside.
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of the prepared 9x13 inch pan.
Bake for 20 to 25 minutes, or until firm and golden.
In another bowl, whisk together the remaining 1 and 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon juice and zest. Pour over the baked crust.
Bake for an additional 20-25 minutes, until filling is set and not jiggly. Allow to cool at room temperature, in the pan on a wire rack. When cooled, transfer pan to the fridge and chill for at least 4 hours before cutting. Dust with confectioners sugar before cutting if desired. Store leftovers in the fridge for up to three days.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com