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Ingredients
  • 3 cups all-purpose flour 360g, divided 2 ½ cups for crust and ½ cup for filling
  • ⅔ cups powdered sugar 66g, for the shortbread, plus more for dusting
  • ½ tsp salt
  • 12 tbsp unsalted butter melted, 170g
  • 3 tbsp lemon zest zest of three lemons
  • 3 cups sugar 600g
  • 8 eggs large, room temperature
  • 1 cup lemon juice fresh, 240mL
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