Bright, tangy lemon filling nestled under golden, buttery crumbs. A delightful dessert with a melt-in-your-mouth texture.
# Ingredients:
→ Crust and Crumb Topping
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, melted
→ Lemon Filling
06 - 2 large eggs
07 - 1 cup granulated sugar
08 - 1/4 cup fresh lemon juice (about 1-2 lemons)
09 - Zest of 1 lemon
10 - 1/4 cup all-purpose flour
11 - 1/2 teaspoon baking powder
12 - Pinch of salt
→ Optional for Serving
13 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan or line with parchment paper for easy removal.
02 - In a medium bowl, combine 1 cup flour, 1/2 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
03 - Pour melted butter into the dry mixture. Stir until moist and crumbly throughout.
04 - Reserve 1/2 cup of crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan.
05 - Bake crust for 10-12 minutes until lightly golden.
06 - While crust bakes, whisk together eggs and 1 cup sugar in a large bowl until well combined.
07 - Add lemon juice, lemon zest, 1/4 cup flour, 1/2 teaspoon baking powder, and pinch of salt. Whisk until smooth and lump-free.
08 - Remove crust from oven. Pour lemon filling evenly over hot crust.
09 - Sprinkle reserved crumb mixture evenly over lemon filling.
10 - Return to oven and bake for 20-25 minutes until filling is set and topping is lightly browned.
11 - Cool in pan for at least 1 hour. Refrigerate for at least 1 additional hour before slicing.
12 - Slice into squares and dust with powdered sugar if desired before serving.
