![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
starladyI make these so often I should have it memorized, but I don't.
Ingredients
¾ c unsalted butter, frozen, plus more for dish
1 ¾ c all-purpose flour
¾ c confectioners' sugar
¾ tsp coarse salt
4 large eggs, lightly beaten
1 1/3 cups sugar
3 Tbsp all-purpose flour
¼ tsp coarse salt
¾ c fresh lemon juice (from 6-7 Myer lemons)
¼ c whole milk
confectioners' sugar, for dusting
1. Preheat oven to 350ºF. Butter a 9x13 inch glass baking dish, and line with parchment.
2. Whisk together flour, confectioners' sugar, and salt in a large bowl, then grate frozen butter over the bowl and stir to combine, until mixture looks crumbly. Best results if your butter has frozen for at least an hour.
3. Transfer mixture to prepared dish and press evenly onto bottom with your hands. Freeze crust 15 minutes, then bake until slightly golden, 16 to 18 minutes. Leave the oven on.
4. Whisk together sugar, flour and salt in the bowl from the crust mixture, then whisk in lightly beaten eggs. Stir in lemon juice and milk and whisk until smooth. Pour over hot crust.
5. Reduce oven temperature to 325ºF, and bake until filling is set and edges are slightly golden, about 18 minutes. Let cool slightly on a wire rack. Lift out and cool completely on rack before dusting with confectioners' sugar. Cut into 2-inch squares. Eat immediately, or keep in fridge for up to 2 days. (I find they're best after a few hours in the fridge.)
--Adapted from Martha Stewart's Cookies
Ingredients
¾ c unsalted butter, frozen, plus more for dish
1 ¾ c all-purpose flour
¾ c confectioners' sugar
¾ tsp coarse salt
4 large eggs, lightly beaten
1 1/3 cups sugar
3 Tbsp all-purpose flour
¼ tsp coarse salt
¾ c fresh lemon juice (from 6-7 Myer lemons)
¼ c whole milk
confectioners' sugar, for dusting
1. Preheat oven to 350ºF. Butter a 9x13 inch glass baking dish, and line with parchment.
2. Whisk together flour, confectioners' sugar, and salt in a large bowl, then grate frozen butter over the bowl and stir to combine, until mixture looks crumbly. Best results if your butter has frozen for at least an hour.
3. Transfer mixture to prepared dish and press evenly onto bottom with your hands. Freeze crust 15 minutes, then bake until slightly golden, 16 to 18 minutes. Leave the oven on.
4. Whisk together sugar, flour and salt in the bowl from the crust mixture, then whisk in lightly beaten eggs. Stir in lemon juice and milk and whisk until smooth. Pour over hot crust.
5. Reduce oven temperature to 325ºF, and bake until filling is set and edges are slightly golden, about 18 minutes. Let cool slightly on a wire rack. Lift out and cool completely on rack before dusting with confectioners' sugar. Cut into 2-inch squares. Eat immediately, or keep in fridge for up to 2 days. (I find they're best after a few hours in the fridge.)
--Adapted from Martha Stewart's Cookies