Photo by Kelly Sterling

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12 squares

    For the crust
  • ¼ cup powdered sugar
  • Pinch kosher salt
  • ¼ pound softened butter
  • 2 cups flour
  • For the filling
  • Zest and strained juice of 2 Meyer lemons
  • ½ cup regular lemon juice
  • 6 eggs
  • 2 cups sugar
  1. Make the crust: Preheat the oven to 400 degrees. In a stand mixer with paddle attachment, cream together sugar, salt, and butter. Slowly incorporate flour. Spread the dough evenly in a 9×13-inch pan. Cover with parchment paper and pour in dry beans for weight. Blind bake for 20 minutes. Rotate pan 180 degrees, remove beans and paper, and bake another 10 minutes. Cool and set aside.
  2. Make the filling: Whisk together lemon juices, zest, sugar, and eggs.
  3. Pour filling into crust and bake for 20 minutes. Remove and cool in refrigerator. Serve cold or at room temperature.
  • Recipe by Chef Daniel Serfer of Mignonette and Blue Collar in Miami, Florida

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