Ingredients:
SHORTBREAD CRUST
12 tablespoons (170 grams) unsalted butter, melted and cooled
1/2 cup (100 grams) granulated sugar
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
LEMON TOPPING
1 1/2 cups (300 grams) granulated sugar
3 tablespoons (25 grams) all-purpose flour
1/4 teaspoon fine sea salt
2 teaspoons lemon zest
4 large eggs
3/4 cup (180 ml) freshly squeezed lemon juice, from 4 to 5 lemons
1 to 2 tablespoons powdered sugar, for sifting tops of bars
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Image Source:*inspiredtaste.net
Source:inspiredtaste.net