Ingredients
1-1/4 cups all-purpose flour1/3 cup confectioners’ sugar1/2 teaspoon grated lemon zest1/2 cup plus 2 tablespoons cold butterFILLING:4 large eggs, room temperature1-1/2 cups sugar1/4 cup lemon juice1/4 cup all-purpose flour1 teaspoon baking powder1 teaspoon grated lemon zestTOPPING:1/3 cup all-purpose flour1/3 cup packed brown sugar3 tablespoons cold butter2 tablespoons chopped pecansConfectioners’ sugar
Preparation
Preheat oven to 350°, In a small bowl, combine flour, confectioners’ sugar and lemon zest; cut in butter until crumbly. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. Bake 10-15 minutes or until crust is lightly browned. Cool on a wire rack.
In a small bowl, beat eggs, sugar and lemon juice until thick and lemon-colored. Beat in flour, baking powder and lemon zest until blended. Pour into crust. Bake 20-25 minutes or until set.
For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Remove sides of pan. Dust with confectioners’ sugar. Refrigerate leftovers.
