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<p>Recipedius seed</p> <p><b>New page</b></p><div>{{Recipe<br /> |serves=16<br /> |time=1 h 10 min<br /> |tags=dessert, baking, citrus<br /> |contributor=Marta O., Fair Oaks<br /> |lede=A press-in shortbread base and a filling that sets to a clean, shining custard. Four lemons’ worth of zest is not a typo.<br /> |ingredients=<br /> Butter; 1; cup; cutin; cold, cubed<br /> All-purpose flour; 2; cup; structure<br /> Granulated sugar; 1 3/4; cup; sweet; divided: ½ cup for the crust<br /> Kosher salt; 1/4; tsp; season<br /> Egg; 4; each; leaven<br /> Lemon; 4; each; zest; zest and juice (about ¾ cup juice)<br /> |method=<br /> # Heat the oven to 350°F and line a 9×13 pan with parchment.<br /> # Rub the cold butter into the flour, ½ cup sugar and salt until it holds together when squeezed. Press into the pan and bake 18–20 minutes, until pale gold at the edges.<br /> # Whisk the eggs with the remaining 1¼ cups sugar, the zest and the juice until smooth. Pour over the hot crust.<br /> # Bake 20–22 minutes, until the center no longer jiggles. Cool completely, then chill an hour before cutting.<br /> }}</div>

Janine