Zesty Lemon Bars with a Buttery Shortbread Crust | PEKIS Recipes

Ingredients

• **For the Shortbread Crust:
• 200 g all-purpose flour (1 ⅔ cups)
• 50 g granulated sugar (¼ cup)
• 150 g unsalted butter, cold and cubed (⅔ cup or 1 ¼ sticks)
• 1 g fine salt (¼ tsp)
• **For the Lemon Filling:
• 200 g granulated sugar (1 cup)
• 25 g all-purpose flour (3 tbsp)
• 3 large eggs
• 120 ml freshly squeezed lemon juice (½ cup)
• 5 g lemon zest (1 tsp, finely grated)
• Powdered sugar for dusting (optional)