Pour into the baking dish. Spread into an even layer, then gently press the crust to form a smooth surface.
Bake 20-25 minutes, until crust is lightly golden. Let it cool fully to room temperature while you make the filling.
Reduce oven to 325 degrees for the second bake.
Add eggs to a bowl and beat. Once incorporated, slowly add sugar so that it is absorbed as it's being added. Once smooth, stir in lemon juice, adding slowly while mixing at low speed. Add the last 3/4 cup of flour, and stir with a spatula until incorporated.
6 eggs, 2 1/2 cups sugar, 1 cup lemon juice
Pour atop fully cooled crust.
Bake 40 minutes until filling starts to set at the edges. Turn oven off and leave the pan in for another 20 minutes.
Remove from the oven once filling has fully set. Let cool to room temperature, then refrigerate 2-3 hours before cutting. Once chilled, dust with powdered sugar.
This stores in the fridge for 3-5 days. Keep it covered so it doesn't dry out.
If you check your filling - by gently shaking the pan as it sits in the oven - and it is fairly solid and set already, remove it from the oven and skip the last step. If it jiggles, but there's no liquid visible, it's starting to set, so turn the oven off and let it sit for 20 more minutes.
For more tips and tricks, be sure to read the full article above.