For the crust:

•1½ cups all-purpose flour

•½ cup powdered sugar

•¾ cup cold butter, cubed

•¼ teaspoon salt

For the filling:

•4 large eggs

•1½ cups granulated sugar

•⅓ cup all-purpose flour

•2 tablespoons fresh basil, finely chopped

•⅔ cup fresh lemon juice (about 4-5 lemons)

•2 tablespoons lemon zest

•¼ teaspoon salt

•Powdered sugar for dusting

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Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
For the crust: Mix flour, powdered sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press firmly into the prepared pan.
Bake the crust for 20 minutes or until light golden brown. Remove from oven but keep it on.
While the crust bakes, make the filling: Whisk together eggs and sugar until well combined. Add flour and salt, whisking until smooth. Stir in lemon juice, zest, and chopped basil.
Pour the filling over the hot crust and return to the oven. Bake for 25-30 minutes, or until the filling is set and doesn’t jiggle when gently shaken.
Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
Using the parchment paper overhang, lift the bars out of the pan. Cut into squares and dust with powdered sugar just before serving.

Be sure to use fresh lemons and basil for the best flavor, and store in an airtight container in the refrigerator for up to 5 days.

Enjoy!