This morning, while I was getting ready for church, I thought I'd save a little on our AC bill and dry my hair in front of a small fan. I was in my silky bathrobe and my hair was billowing in the cool breeze, and I couldn't help but think that this was the life-when suddenly, I felt my head lurch backwards and suck my hair into the fan. Instinctively, I grabbed onto my hair and tugged back. The fan and I were engaged in a battle-vanity versus electricity. I yelled to Sailor to come and unplug the fan. (I would never have called for West or I'd still be yelling now.) Then I did a clumsy about-face, picked up the fan clogged with my tangled hair, dragged the cord and my pride to the bathroom, and waited for the Quiet Man to finish showering and rescue me. I caught a glimpse of myself in the mirror and all I could think was Cousin It. But it could get worse....Would I need to get a short haircut, like Anne of Green Gables when she dyed her hair green, or like Jo March when she sold her locks to buy a train ticket for Marmy? The Quiet Man, in just a towel, patiently and gently battled my enemy fan, releasing most of the frizzy mess. The fan surrendered and then held stubbornly tight, refusing to give up one last lock. Quiet Man reached inside the screen with a pair of long, shiny scissors and snipped the last prisoner-tress, and then I was free. Phew. Thank you, kind sir. I'm the antithesis of Rapunzel, but the Quiet Man is still my knight with shining scissors.
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.