6 tbs. chilled butter
1 cup flour
1/4 cup sugar
Filling:
2 eggs
1/2 cup freshly squeezed lemon juice (approximately 2 medium lemons)
1 tbs. grated lemon zest (approximately 1 medium lemon)
3/4 cup sugar
1/4 cup flour
3/4 cup white chocolate chips
powdered sugar
Preheat oven to 350 degrees. To make crust, sift together flour and sugar. Using two knives, cut butter into sifted mixture until it resembles coarse crumbs. If you have a food processor, it's easiest just to throw everything in with a metal blade and pulse until it is well combined. Press firmly into an 8" x 8" baking pan and bake for 20 minutes. While that is baking , make the filling.
Whisk together all filling ingredients except the chips and the powdered sugar. When the crust is done, remove from oven and sprinkle chips evenly over it. (No need to cool the crust.) Carefully pour the filling mixture over the chips. Bake for another 20 minutes or until set and lightly golden around the edges. Cool completely or chill before dusting with powdered sugar and then cutting into squares. This recipe can be doubled and then baked in a 13" x 9" pan. They will be slightly thicker.
-compliments of Joey Quaile
