– CRUST– 1 stick unsalted butter softened (use vegan butter stick to keep it dairy-free)– 4 tablespoons sugar– 1 cup all-purpose flour– dash of sea salt– FILLING– 3 large eggs– 1-1/2 cups granulated sugar– 3 Tablespoons flour– 1 tablespoon lemon zest zest before juicing lemons. I used organic lemons– 5-7 tablespoons freshly squeezed lemon juice from 3-4 lemons
Ingredients
Cook time: 20 mins
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