Ingredients
For Crust
- Nonstick cooking spray
- 1½ cups all-purpose flour, spooned and leveled
- ½ cup (1 stick) cold unsalted butter, cut into pieces
- ⅓ cup granulated sugar
- ¼ teaspoon salt
For Filling
- 3 large eggs
- 1 large egg yolk
- ⅔ cup granulated sugar
- ⅓ cup fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- ⅛ teaspoon salt
- Confectioners’ sugar, for dusting
How to Make It
- Spray an 8-inch square pan with cooking spray and line with parchment, leaving an overhang; spray the parchment.
- Pulse the flour, butter, granulated sugar, and salt in a food processor until fine crumbs form to make the crust. Press into the bottom of the prepared pan and bake at 350°F until pale golden, 25 to 30 minutes.
- Whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt to make the filling. Pour onto the hot crust. Bake at 350°F until just set, 15 to 18 minutes. Cool completely, then refrigerate for 2 hours. Cut into 24 rectangles. Dust with the confectioners’ sugar.
