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For the crust:

  • 1 1/4 cups | 6.5 ounces all purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold, unsalted butter, cut into pieces

For the lemon filling:

  • 1 cup | 7 ounces granulated sugar
  • 1/4 cup | 1.25 ounces all-purpose flour
  • 4 large eggs, room temp
  • 1 tablespoon lemon zest (can sub 1/2 teaspoon lemon extract if it’s too hard to get enough zest)
  • 1/2 cup meyer lemon juice
  • powdered sugar for dusting


To make the crust:

  1. Spray an 8×8 inch pan with non-stick and line with parchment. Use two pieces of parchment that cross and hang over the edges of the pan for easy removal.
  2. In the bowl of a food processor combine flour, powdered sugar, and salt. Pulse to combine. Add in pieces of butter and pulse til combined and are pea sized.
  3. Press into bottom of pan and bake at 350 for 20 minutes.

For the filling:

  1. In a medium bowl whisk the sugar, flour, eggs, lemon zest (or extract), and lemon juice.
  2. Pour the filling over the baked crust and continue baking another 25 minutes, until the filling is set. If the filling moves when you jiggle the pan, continue baking a few minutes at a time until set.
  3. Cool completely, cut into squares and dust with powdered sugar.

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