Easy Japanese Lemon Yuzu Bars | The Ninja Baker

Ingredients

• 1 roll refrigerated sugar cookies (2 rolls if you like a thicker cookie crust)
• 4 eggs, lightly whipped with a fork or chopsticks
• 1½ cups sugar (plus 2 to 3 extra tablespoons)
• 2 tablespoons flour (plus another tablespoon or two for pressing the crust into place)
• 2 tablespoons softened butter
• 3 tablespoons dried Japanese yuzu bits
• Zest of 1 large lemon (2 tablespoons)
• 1/3 cup Japanese yuzu juice
• 5 tablespoons powdered sugar