This dessert is creamy, tangy, and silky smooth—like a lemon custard pie baked in a pan and served in squares. Perfect with whipped cream on top!
Ingredients (Makes one 9×13-inch pan)
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold unsalted butter, cubed (225 g)
- 1/4 tsp salt
Lemon filling
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 2 tbsp lemon zest
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
Topping
- Powdered sugar (optional)
- Whipped cream (optional)
Instructions
- Preheat oven
Preheat to 175°C (350°F). Grease or line a 9×13-inch baking dish. - Make the crust
In a bowl, mix flour, powdered sugar, salt.
Cut in cold butter using a pastry cutter or your fingers until crumbly.
Press firmly into the pan.
Bake 15–18 minutes until lightly golden. - Make the lemon filling
Whisk eggs and sugar until smooth.
Add lemon juice, zest, flour, salt (and vanilla if using). Whisk until combined. - Bake
Pour filling over the warm crust.
Bake 20–25 minutes until the center is set (a slight jiggle is okay). - Cool & slice
Cool completely, then chill 1–2 hours for clean slices.
Dust with powdered sugar or top with whipped cream.