For a variation, use lime juice in place of the lemon juice.
Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined.
The mixture will be a little crumbly.
Firmly press the dough into the prepared pan.
Bake the crust until just barely beginning to brown around the edges, 15 to 20 minutes.
Stir in water and lemon juice.
Pour the filling over the crust.
Bake until just set, 18 to 20 minutes.
(The center should still be a little jiggly–it will firm up as it cools.)
Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours.
Gently lift out of the pan all in one piece using the edges of the foil.
Cut into 9 squares.
Garnish with lemon zest and dust with confectioners' sugar, if desired, just before serving.
Tips
Make Ahead Tip: Cover and store at room temperature for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
