INGREDIENTS
For the shortbread crust:
1 cup
all-purpose flour
1/2 cup
unsalted butter at room temperature
1/4 cup
confectioners' sugar
1/4 tsp
vanilla extract
1/4 tsp
salt
For the lemon layer:
2
large eggs
1
large egg yolk
1 cup
white sugar
2 tbsp
all-purpose flour
1/4 cup
freshly squeezed lemon juice
1 tbsp
freshly grated lemon zest
1 tsp
confectioners' sugar, or to taste