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Ingredients
  • subheading: Shortbread Crust:
  • 1 cup ( 230g; 2 sticks) unsalted butter, melted
  • ½ cup ( 100g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 2 cups   2 Tablespoons (
  • 265g) all-purpose flour (spoon & leveled)
  • subheading: Lemon Filling:
  • 2 cups ( 400g) granulated sugar
  • 6 Tablespoons ( 48g) all-purpose flour
  • 6 large eggs
  • 1 cup (240ml) lemon juice (about 4 lemons)
  • optional: confectioners’ sugar for dusting
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