I shared them with my neighbors that night and took the rest to school the next day. After lunch with the other teachers I still had several left and my students were begging me for them. So at the end of the day I divided them all up so everyone could have a taste. To quote my student Jennie: "This is what I would call gooooood baking!"
~The Barefoot Contessa cookbook
For the Crust:
1/2 lb unsalted butter, room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the Filling:
6 extra large eggs, room temperature
3 cups granulated sugar
2 grated lemon zest (from 4 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
confectioners' sugar, for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2 inch baking sheet, building up a 1/2 inch edge on all sides. Chill.
*Self tip-Line the pan with aluminum foil! It makes it so much easier to remove them from the pan.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.