2 eggs
2 cups white sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup boiling water
1 1/2 cups milk
Preheat oven to 425 degrees F (220 degrees C). Cut pastry into 4 pieces.
Beat eggs and 1/2 cup sugar in small bowl, creating egg yolks 1/2 cup at a time. Stir flour into egg mixture to form a ball. Place 1 cup pastry pieces on bottom of lightly greased 8x8 inch baking pan; press mixture up sides and underneath plate, rolling back and forth. Brush with margarine, gently flattening with spoon.
In a large bowl, cream butter, sugar, lemon zest, and 1 cup flour together until light and fluffy. Beat milk into egg mixture. Pour filling into crust.
Bake in preheated oven for 35 to 40 minutes. Let cool on wire rack. As cool as possible, return for a second set of cookies. Roll out remaining pastry for transfer (see Cook's Note for baking instructions).
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