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  • Crust
  • 1 ½ cups (180g) King Arthur Unbleached All-Purpose Flour
  • ¾ cup (85g) confectioners' sugar
  • ¼ teaspoon table salt
  • 8 tablespoons (113g) unsalted butter, cold, cut into pats
  • 2 tablespoons (28g) lemon zest (grated rind)
  • 1 teaspoon lemon juice
  • Filling
  • 4 large eggs
  • ¼ teaspoon table salt
  • 2 cups (397g) granulated sugar
  • ½ cup (60g) King Arthur Unbleached All-Purpose Flour
  • 4 cups (454g) packed diced rhubarb
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