While the crust is baking, combine the granulated sugar and lemon zest. I decided to mix it in a food processor but whisking it works. Transfer to a mixing bowl. This lemon-infused sugar is key to this dessert.
Continue by adding the eggs and lemon juice. Give the mixture a good whisk until all is fully incorporated. Try not to over beat.
Then, pour the filling onto the warm crust base and bake at 350˚F for 20-25 minutes, or until the middle is firm and jiggle-free.
Remove the pan from the oven and let it cool completely for a room temperature bite, or if it is your preference, stick it in the refrigerator until pretty chilled.
Once it has cooled, lift the parchment paper out of the pan using the overhang on the sides. Sometimes cracking is inevitable. If yours comes out with some cracks like mine, no worries. Dust with confectioners’ sugar and cut into squares before serving.