This recipe is adapted from Amelia Saltsman’s The Santa Monica Farmers’ Market Cookbook, one of our favorite books to have in the kitchen.
For Crust
1/2 c. powdered sugar
2 c. flour
1/4 tsp. salt
1 c. cold butter, cut into small pieces
For Filling
4 eggs
1 1/2 c. granulated sugar
1/2 c. Meyer lemon juice (about 2 lemons)
Zest of lemons
1/4 c. flour
Preheat oven to 350. To make the crust, stir together powdered sugar, flour, and salt in a bowl or food processor. Add butter and cut in with fingers, pastry blender or pulse in processor until it resembles coarse cornmeal. Pat mixture into the bottom – and slightly up the sides – of a 9 X 13 inch-baking pan (you will have just enough pastry and you will use it all). Blind-bake for about 20 minutes, until golden.
While crust is cooking, make filling. Whisk together all filling ingredients, until well blended. Pour filling over half-baked crust. Continue to bake another 15-20 minutes until filling has set. Let cool completely before cutting. They are addictive.
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