Initially my dad was put off at how horrible the oranges were. Pretty sure he’ll change his tune when he realizes they were lemons.

INGREDIENTS

Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

Lemon layer:
6 large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (5 to 6 lemons)
1 cup lemon juice
1 cup flour

DIRECTIONS

Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

Crust:
cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

Lemon Layer:
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for approximately 40 minutes.  Make sure filling is set. Let cool to room temperature.

Cut into rectangles and dust with confectioners’ sugar.

I used this recipe.