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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sean Hood
  • For the crust:
  • 1/2 pound unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 tsp. kosher salt
  • For the filling:
  • 6 extra large eggs, room temperature
  • 3 cups granulated sugar
  • 2 TBS grated lemon zest (from 4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioner’s sugar, for dusting
Preheat oven to 350 degrees.
For the crust:
Cream the butter and sugar until light in an electric mixer with a paddle attachment. Combine flour and salt; Add to butter mixture until just mixed, using the lower speed setting.
Dump mixture onto a well-floured board, and gather into a ball. Flatten the dough with floured hands and press into a 9- by 13- by 2-inch baking dish, building up a 1-2-inch edge on all sides. Chill.
Bake the crust for 15-20 minutes until very lightly browned. Allow to cool on wire rack, leaving oven on.
For the filling:
Whisk together eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust, and bake for 30-35 minutes until the filling is set. Allow to cool to room temperature.
Cut into pieces, and dust with confectioner’s sugar.

Yield: 20 square or 40 triangle servings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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