INGREDIENTS
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For the shortbread crust:
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1 cup all-purpose flour
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1/2 cup unsalted butter at room temperature
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1/4 cup confectioners' sugar
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1/4 teaspoon vanilla extract
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1/4 teaspoon salt
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For the lemon layer:
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2 large eggs
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1 large egg yolk
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1 cup white sugar
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2 tablespoons all-purpose flour
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1/4 cup freshly squeezed lemon juice
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1 tablespoon freshly grated lemon zest
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1 teaspoon confectioners' sugar, or to taste
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