Method
Heat the oven to 350°F and line the pan. Mix butter, crust flour, powdered sugar, and salt and press evenly into the pan.
Bake the crust until lightly golden, 18–22 minutes.
Whisk eggs, granulated sugar, lemon juice, filling flour, and zest until smooth; strain if needed. Pour onto the hot crust.
Bake until the center is just set, 20–25 minutes. Cool, refrigerate until firm, and cut with a clean knife.
Notes
Use freshly squeezed lemon juice; bottled juice gives a duller finish.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For another custard-thickening technique, compare the lemon filling with Vanilla Pastry Cream.
- The pressed shortbread base contrasts with the rolled pastry technique in Flaky All-Butter Pie Crust.