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Ingredients
  • subheading: For the Shortbread Crust:
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ¼ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • subheading: For the Lemon Filling:
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon zest (about 2 lemons)
  • ½ cup freshly squeezed lemon juice (about 2 large lemons)
  • ½ cup all-purpose flour
  • Confectioners' sugar for dusting
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