Yield: 8″ x 8″
2 cups all-purpose flour
1/3 cup powdered sugar, plus more for dusting
1/3 cup packed light-brown sugar
1/2 tsp salt
3/4 cup butter, partially soft and diced into 3/4-inch cubes*
2 cups granulated sugar
6 Tbsp all-purpose flour
1/8 tsp salt
1 1/2 Tbsp lemon zest
3/4 cup fresh lemon juice
1/4 cup fresh navel orange juice
4 large eggs
3 large egg yolks
3 1/2 Tbsp heavy cream
- Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish, set aside. In a food processor (you can also just use a bowl and a whisk then a fork or your fingertips to cut in butter), pulse together flour, powdered sugar, brown sugar and 1/2 tsp salt. Add diced butter and pulse until mixture begins to come together in crumbles. Press mixture into an even layer on bottom and 1/2-inch up the sides of the prepared baking dish (be sure to press together any cracks). Bake in preheated oven until lightly golden, about 20 minutes (zest lemons then juice lemons and oranges while crust is baking and begin to prepare filling because you want to pour filling over a hot crust).
- Meanwhile, in a mixing bowl, whisk together granulated sugar, flour and 1/8 tsp salt. Several minutes before crust is done baking, mix in lemon juice, orange juice and lemon zest, then add eggs, egg yolks and heavy cream and whisk vigorously to blend well. Pour mixture over hot crust, then reduce oven temperature to 325 and return to oven and bake until filling is just set, about 20 – 25 minutes. Allow to cool at room temperature 1 hour, then cover and chill in refrigerator about 1 1/2 – 2 hours or overnight (if resting overnight I’d recommend letting them rest at room temperature a bit before serving). Cut into squares and dust tops with powdered sugar just before serving. Store in an airtight container in refrigerator.
- *Let rest at room temperature about 30 minutes unless you are in a warmer environment, then I’d let rest about 20 minutes. It should be slightly firm and just beginning to soften.