For the crust:
- 1/2 cup confectioners’ sugar
- 1 1/2 cups unbleached flour
- 3/4 cup unsalted butter, at room temperature
For the filling:
- 1/2 cup unbleached flour
- 2 1/4 cups sugar (I reduced the sugar by 1/4 cup. Next time, I would actually use 3 cups of sugar to make it less tart)
- 1 cup plus 2 tbsp lemon juice
- lemon zest, grated from 1 small lemon
- 6 large whole eggs
- 2 egg yolks
- salt pinch
- confectioners’ sugar for topping
- Preheat the oven to 350 degrees F and butter a 9×13 inch baking pan.
- To make the crust: sift the confectioners’ sugar into the bowl. Stir in the flour. Add the butter and pine nuts (if using) and beat on low speed mixer just until a smooth dough forms.
- Press the dough evenly into the pan and allow to come up about 1/2 inch up the side of the pan. Line the crust with parchment paper and fill with pie weights.
- Bake the crust until it is a deep golden brown, about 25-35 minutes.
- To make the filling: While the crust is baking sift the flour into mixing bowl and whisk in the sugar until blended. Add the lemon juice and zest and stir to dissolve the sugar. In a separate mixing bowl, whisk the whole eggs and egg yolk with the salt. Add the eggs to the lemon juice mixture and whisk until well mixed.
- Once the crust is ready pour the filling directly into the pan (leave the pan in the oven while you do this to make it easier). Reduce oven temperature to 300 degrees F. and bake just until the center of the custard is set, about 30-40 minutes.
- Let cool completely on a wire rack, then over and chill well before cutting. Cut into squares and dust the top with confectioners’ sugar, if desired. They will keep in an airtight container or well covered in the baking dish in the refrigerator for up to 4 days.