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Lovely lucious and lemony from the kitchens of  morphine.wulf

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The Crust:
2 sticks butter unsalted butter (at room temperature)
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

The Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Meringue:
Eggwhites from 4 large eggs
3 tablespoons sugar

Directions:

Preheat oven to 350°
For the Crust
1. Cream the butter and sugar until light
2. Combine the flour and salt and, add to the butter until just mixed.
3. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
4. Chill
5. Once chilled, Bake the crust for 15 to 20 minutes, until very lightly browned.

For the Filling:
1. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
2. Pour over the crust and bake for 25 minutes.

For the meringue:
1. Place egg whites in a a mixing bowl (I chill the bowl first) and using a whisk attachment on a mixer beat until soft peaks form.
2. Gradually add the sugar and beat until stiff peaks form, about 1-2 minutes.
3. Place on top of hot filling and continue baking about 8-10 minutes or until browned.
4. Let cool and enjoy.

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Allergy warning – recipe contains dairy & egg products