I got this recipe from Smitten Kitchen, who adapted it from The Barefoot Contessa Cookbook, but I halved her recipe and made it in an 8×8 pan. They were very good-nice and lemony. This recipe is totally Russia-ready! Here is the link to her original recipe and here is the recipe I used:
Adapted from The Barefoot Contessa Cookbook and Smitten Kitchen
For the crust:
1/4 pound salted butter
1/4 cup granulated sugar
1 cups flour
For the lemon layer:
3 extra-large eggs at room temperature
1 1/4 cups granulated sugar
1 tablespoons grated lemon zest (2 lemons)
1/2 cup freshly squeezed lemon juice
1/2 cup flour
Confectioners’ sugar, for dusting
Preheat the oven to 350°F and grease a 8×8
Cream the butter and sugar until light using an electric mixer.
Add the flour to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball. It will be kind of flaky.
Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioners’ sugar.