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You want to make sure the lemon filling is that perfect combination of a jelly consistency yet firm. You can leave these out or you can always refrigerate them. We like our's at room temperature however, that is up to you how you want them.

Let's Get Started… 

For The Butter Crust:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 tsp. salt
• 1/8 tsp. ground cinnamon
• 1 stick cold unsalted butter, cut into 1/2-inch pieces

For That Gooey Filling:

• 3/4 cup granulated sugar
• 2 Tbs. all-purpose flour
• Pinch of salt
• 1 tsp. finely grated lemon zest (optional)
• 3 eggs, at room temperature
• 1/2 cup freshlemon juice
• 3 Tbs. heavy cream
• Confectioners’ sugar, for dusting (optional)

To Make The Crumbly Crust: 

• Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish and line with parchment paper.
• In a food processor, pulse the flour, granulated sugar, salt and cinnamon. Add the butter and pulse for another minute.
• Press the dough into the bottom and 1 inch up the sides of the prepared baking dish.
• Bake the crust until pale golden, 20 to 22 minutes.
• Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.

To Make The Filling:

• In a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until mixed and pour over baking crust.
• Bake about 25 minutes.
• Transfer the pan to the wire rack and let cool completely.

Finished!

Cut into 12 small rectangles and carefully remove from dish. Dust confectioners sugar over the tops of them.

Serve & Enjoy!

Article Source: Buttered Side Up Recipes