Preheat oven to 350 degrees.

Crust: combine together the flour butter, lemon zest and powdered sugar.

3 ¾ cups of white pastry or all-purpose flour

1 ¾ cups plus 2 Tablespoons of butter softened (not melted but softened) it will be too thin brittle if it is melted.

1 1/2 cups plus 2 Tablespoons of powdered sugar

1 lemon zested. Zester, cheese grater works, paring knife, just want to remove the outer layer of the lemon. If you use dried lemon, then use 1 T and hydrate in advance.

1 tsp of salt. 

Spray two cookie sheet with nonstick spray. Place the above mixture on the sheets evenly distributed and pack down.

Bake in a 350 degree oven for 20-30 minutes or until slightly golden and firm. Best to start with 20 and add 5 more at time.  

While the crust is baking, whisk together the eggs, white sugar, flour, lemon zest baking powder and lemon juice until frothy. 

Pour the mixture on the hot crust.

8 eggs

4 cups of white sugar

2 tsp of baking powder

½ cup of all-purpose flour

2 cups of lemon juice. 

2 Tablespoons of lemon zest or 2 lemons.

Return to the 350 degrees oven for an additional 20-30 minutes until golden and center is pretty firm.

Let them completely cool. 

Dust the top with 1-1 ½ cups of powdered sugar. 

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