The Best Small Batch Lemon Bars

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subheading: For the Crust:

⅔ cup 90g all-purpose flour

1 tablespoon 12g granulated sugar

⅛ teaspoon salt

4 tablespoon 56g unsalted butter, firm but not chilled (ie. not straight from the fridge) cut into small cubes

subheading: For the Filling:

2 large eggs

½ cup 100g granulated sugar

1 teaspoon lemon zest

¼ cup 60ml fresh lemon juice

pinch of salt

2 teaspoon 6g all-purpose flour

Directions at scientificallysweet.com

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