Begin by thoroughly buttering a 9″ x 13″ baking dish. Make sure to spread the butter on liberally. Preheat the oven to 350°F oven. Set aside buttered pan.

In a large bowl, whisk together flour, sugar and salt. Drop in butter and use a pastry cutter to combine the butter with the dry ingredients. Cut in the butter until the flour resembles a coarse crumb.

Dump the buttery flour into the baking dish. Use your hands (or your kids’ hands) to press the flour into the pan. Press the flour ¼″ up the sides of the baking dish. Bake in the 350°F oven for 20-25 minutes – until the edges are lightly golden.

Once baked, set aside to cool and drop the oven down to 325°F.

Okay, onto the filling. In a large bowl, whisk together the flour and sugar. Whisk in the eggs, lemon juice and lemon zest.

Pour the filling onto the slightly cooled crust and bake in 325°F oven for 15-20 minutes – give the pan a jiggle and the filling should be set…not jiggly.

Remove from the oven and let cool completely. Once cooled dust with icing sugar, slice and serve.