This makes one full sheet pan. Cut in half for a half pan.
30 oz a/p flour (6 cups)
1 1/2 lbs unsalted butter (cut up)
1 1/3 cups sugar
Combine flour and butter in Cuisinart and pulse to cornmeal consistency.
Add sugar and mix well in short bursts.
Press into greased sheet pan.
Bake at 325°F for 15-20 minutes until firm but not colored.
8 cups sugar
1 1/2 cups lemon juice
5 oz all-purpose flour (1 cup)
Whisk eggs lightly, mix sugar and flour together in separate bowl.
With wooden spoon, stir flour/sugar into eggs (do not whisk, incorporates too much air).
Add lemon juice and stir to incorporate.
Immediately pour over shortbread base.
Bake for about 20 minutes until topping is firm to the touch.
Cut only when very cold.
Sift powdered sugar over top just before serving.
Source of recipe: Mean Chef