For the crust:
½ lb butter, at room temperature
½ cup granulated sugar
2 cups flour
A pinch of sea salt
For the lemon layer:
4 large eggs at room temperature
1 2/3 cups granulated sugar
1-1 ½ grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour
½ cup confectioners’ sugar, for dusting
Preheat the oven to 350°F (180°C) and grease a 9x13x2 inch oven tray lined with baking sheet.
For the crust, mix the butter and sugar with an electric mixer until light. Combine flour and salt and, with the mixer on low, add to the butter until just mixed. Take the dough onto a well floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a ½ inch edge on all sides. Bake the crust for about 15 to 20 minutes, until very lightly browned. Let cool on a wire rack and leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30 minutes or about 5 minutes beyond the point where the lemon filling is set. Let cool to room temperature.
Cut into rectangles/squares and dust with confectioners’ sugar.