For the crust:1 cup butter (cut in cubes) (227g)½ cup normal white sugar2 cups all-purpose flour For the filling:1½ cups normal white sugar¼ cup all-purpose flour4 large eggs¾ cup lemon juice (Juice of 2 lemons)Zest of 2 lemons
Preheat oven to 180° and line baking pan (9×13cm) both ways with parchment paper with overhang. Add the butter, sugar and flour to a food processor and let it process for 20-30 seconds or until the dough comes together into a ball then press into the pan and bake for 22-25 minutes. Combine the eggs, sugar, flour, lemon juice and zest in a large bowl and whisk well and let it sit for 10 minutes while crust bakes. Whisk again just before pouring onto crust and then bake the crust with the filling for 30-35 minutes (remove before it starts to brown). Let it cool completely before topping with icing sugar.