Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (1 ½ sticks/170g) unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 4 large eggs
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) freshly squeezed lemon juice (from about 4-5 lemons), plus zest of 2 lemons
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt

Instructions:

  1. Combine dry ingredients for the crust in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water; mix until dough just comes together.
  2. Press dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  3. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  4. Press about 2/3 of the chilled dough into the bottom of the prepared pan to form an even crust.
  5. Crumble the remaining dough to form the crumb topping and set aside.
  6. Bake the crust for 15-18 minutes, or until lightly golden.
  7. While the crust bakes, whisk together the eggs, sugar, lemon juice, lemon zest, heavy cream, flour, and salt for the filling until smooth.
  8. Pour the lemon filling over the partially baked crust. Sprinkle the crumb topping evenly over the filling.
  9. Bake for 35-40 minutes, or until the filling is set and the crumb topping is golden brown. The center may still have a slight jiggle.
  10. Let cool completely in the pan on a wire rack. Then, refrigerate for at least 15 minutes before slicing and serving. This allows the filling to fully set.