Ingredients
Crust
- 1¾ cups flour
- ⅔ cup powdered sugar
- ¼ cup corn starch
- ¾ teaspoon salt
- 12 tablespoons frozen butter
Filling
- 4 beaten eggs
- 1⅓ cups white sugar
- 3 tablespoons flour
- 2 teaspoons lemon zest
- ⅔ cup lemon juice
- ⅓ cup milk
- ⅛ teaspoon salt
Instructions
Crust
- In a medium sized bowl, mix the flour, powdered sugar, cornstarch, and salt together. Use a cheese grater to grate the frozen butter into the dry ingredients. Toss the ingredients together and use your fingers to rub the grated frozen butter into the mixture.
- Line a 9x13 pan with aluminum foil and spray lightly with cooking spray. Add the crust mixture into the pan and press firmly into a even ¼ inch layer on the bottom, with ½ an inch extending up the sides of the pan. Refrigerate for 30 minutes.
- After the crust has been refrigerated, bake for 20 minutes at 350° F, until it is golden brown.
Filling
- In a medium bowl, combine the eggs, sugar, and flour. Then mix in the lemon zest, lemon juice, milk, and salt.
- Pour the filling mixture into the warm crust. Bake at 325° F for about 20 minutes, or until the filling feels firm when you touch it. Let it cool for 20-30 minutes before eating.
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