Ingredients
Crust
1 1/2 cups of all purpose flour
1/4 tsp salt
1/3 cup sugar
1/2 – 1  tablespoon lemon zest (based on your preference)
1/2 cup softened butter
Filling
4 large eggs
1 1/3 cups of sugar
1/2 cup of buttermilk
1/2 cup of lemon juice,( freshly squeezed or from concentrate)
1 tablespoon of lemon zest

Directions
In a a food processor or a large bowl  blend flour, sugar, lemon zest and salt together.
Cut butter into 5 pieces and add to mixture.
Pulse in food processor or mix with a hand blender until mixture forms coarse crumbs.
Press crust into a 9×9 pan and press down until it forms an even layer.

Bake in preheated oven at 350 degrees for 15-20 minutes, or until edges are lightly brown. Bake at 325 degrees in a convection oven.

For filling, whisk together all the ingredients in a large bowl.  Pour the filling over the hot crust one it’s removed from the oven.
Bake for 20 minutes or until filling is set. Cool completely, then refrigerate if desired.

To serve, sprinkle with powdered sugar.

Note: For a big crowd double the recipe and use a large sheet pan.