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1
For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
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2
In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy.
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3
Whisk the flour and salt in a small bowl, making sure there are no lumps.
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4
Turn the mixer speed to low, add the flour into your butter and mix until just incorporated.
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5
(Make sure not to over-mix.)
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6
Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides.
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7
Pop in the fridge for an hour (or overnight) to chill.
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8
Pop the crust in the oven and bake until a light golden brown, about 20 minutes.
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9
Cool completely on a wire rack.
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10
For the filling: While the crust is cooling, make your filling.
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11
Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour.
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12
Whisk until combined.
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13
Pour into the crust and spread evenly.
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14
Put back in the oven and bake until the filling is completely set, about 30 minutes.
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15
Let cool to room temperature before serving.
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16
Dust with confectioners' sugar and then cut into 20 to 24 squares to serve.
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17
Garnish with raspberries, if desired.
