Recipe from my bestie, Kim DeRose, which I have adapted. I doubled it to fit a 9x13” pan, and substituted butter for margarine. This is my version. INGREDIENTS: FILLING: 4 eggs, slightly beaten 1-1/2 cups granulated sugar 3 tablespoons flour Juice of 2 lemons (@ 4 tablespoons) Grated lemon rind (@ 1 tablespoon) CRUST: 1 cup butter, softened 2 cups flour 1/4 tsp. sea salt 1/4 cup powdered sugar (topping) INSTRUCTIONS: Position oven rack in middle of oven and preheat oven to 35