Crust

1 cup butter, softened

1/4 cup icing sugar

1/4 cup brown sugar

2 cups flour

1/4 tsp salt

Cream butter and sugars together.

Mix in the flour and salt.

Press into a 9″ x 13″ pan (an 8″ x 12″ pan will affect the cook time) .

Bake at 350 for 15 minutes.

Topping

6 eggs and 3 egg yolks

2 1/2 cups white sugar (using brown sugar will affect the colour)

1/2 cup flour

1 tsp baking powder

1 1/2 cups lemon juice (7-9 lemons, juiced)

1 tsp lemon zest (you can even add a little more if you prefer a more tart flavour)

1. Whisk together the eggs and sugar.
2. Mix the baking powder into the flour and then stir the flour into the egg mixture.
3. Stir in the lemon juice and zest.
4. Pour over the cooked – and cooled – crust.
5. Bake at 300 for 40 minutes, until just barely set (it will still have a bit of jiggle to it).
6. Allow to cool before cutting.

(Edited cook time from 20/35 to 15/40 minutes)