For the crust:
1 3/4 cups of all purpose flour
12 tablespoons of unsalted butter, ice cold
3/4 cup of confectioner's sugar, plus more for dusting
1/2 teaspoon of salt
For the filling:
4 eggs, lightly beaten
1/4 cup of whole milk
3 tablespoons of all purpose flour
1 1/3 cups of granulated sugar
3/4 cup freshly squeezed lemon juice (about 5 lemons)
1/4 teaspoon salt
Preheat oven to 350F. Butter a 9x13in baking dish and line with waxed paper.
In the bowl of a food processor pulse all the crust ingredients a few times until combined and looks crumbly. It should look kind of dry.
Transfer mixture to the prepared baking dish and using your fingers press the crust evenly onto the bottom of the pan.
Chill crust in freezer 15 minutes. Bake until slightly golden, about 16 minutes.
Meanwhile in a large bowl whisk together eggs, sugar, flour, and salt until smooth.
Stir in lemon juice and milk and whisk until incorporated.
Remove crust from the oven and pour filling mixture over hot crust. Reduce oven to 325F and bake until filling is set and edges are slightly golden brown, about 18-20 minutes. Let cool on a wire rack.
Grip paper and lift out dessert. Set on a cutting board. Dust confectioner's sugar and cut into squares. Serve chilled.