Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar. 

TOTAL TIME : 1 hour 10 mins

For the crust
1 cup butter, room temperature
½ cup powdered sugar
2 cups all purpose flour

For the filling
6 large eggs, room temperature
3 cups granulated sugar
2 tablespoons lemon zest
1 cup fresh lemon juice
1 cup all purpose flour
powdered sugar, for dusting

For full instructions you can go to

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