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Ingredients
  • subheading: Crust:
  • Nonstick cooking spray, for the pan
  • 2 ¼ cups all-purpose flour
  • ¾ cup freshly grated Parmigiano-Reggiano
  • ⅓ cup confectioners' sugar, plus more for garnish
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • subheading: Lemon Curd:
  • 2 cups granulated sugar
  • ⅓ cup all-purpose flour
  • 2 tablespoons lemon zest plus 1 cup freshly squeezed lemon juice (from 4 to 5 lemons)
  • 1 teaspoon vanilla extract
  • 6 large eggs
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