Lemon Shortbread Bars

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Fine Cooking


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7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm

1/2 tsp. table salt

1-1/4 cups granulated sugar

1 Tbs. packed, finely grated fresh lemon zest (from 2 lemons, using a rasp-style grater)

1 Tbs. confectionersÂ’ sugar

3/4 cup fresh lemon juice (from 3 to 4 lemons)

1/8 tsp. table salt

Non-stick cooking spray, vegetable oil, or melted butter for the pan

3 Tbs. unbleached all-purpose flour

1/2 cup granulated sugar

9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour

4 large eggs

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