Prepare the crust: Cream butter and sugar, then add the lemon zest and mix. Combine the flour and salt. Add the flour mixture to the butter mixture gradually, while using a stand or hand mixer on low. Mix until just combined, careful not to over mix. Place dough onto a well floured surface and shape into a ball. With floured hands, press the dough into a 9×13 pan. Chill the dough for about 15 to 20 mins. After dough is chilled, bake crust for 15-20 mins, until slightly browned. Cool on a wire rack.
For the filling: Whisk eggs, sugar, Meyer lemon zest, Meyer lemon juice and flour until combined. Pour filling over crust and bake for about 30 to 35 mins, until the filling is set. Cool on wire rack. Dust with powdered sugar and enjoy!
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.
