Pre-heat oven 350 degrees
Grease 9 x 11 pan
1 1/2 cup all-purpose flour
3/4 cup confectioner's sugar
12 tablespoons of melted unsalted butter
1/4 tsp salt
1 2/3 cups white granulated sugar
1/2 tsp salt
1/3 cup all-purpose flour
3 large lemons juiced
zest of lemon
Sift flour and sugar in bowl. Add salt and melted butter. Mix well and evenly press on the bottom of the prepared pan.
Bake 20-25 minutes or until light golden brown.
Whisk eggs until light, pale and fluffy. Add sugar, salt, stir well.
Sift flour in and whisk until smooth. Strain lemon juice. Whisk in lemon zest. Pour mixture in cold or warm shortbread.
Bake for 25-35 minutes. Top should be set but slightly jiggly and slight golden brown.
Cool thoroughly, top with powdered sugar.