Salty Tangy Preserved Lemon Bars
Ingredients
- 1 3/4 cup (225 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 10 tablespoon (141 grams, 1 stick plus 2 tablespoons) unsalted butter, cut into cubes (remove from fridge 10-20 minutes before baking)
- 1/4 cup (70 grams) preserved lemon paste (or 1/4 cup of seeded, puréed whole preserved lemons)
- 2 tablespoon lemon zest (from about 2 lemons)
- 6 tablespoon fresh lemon juice (from about 2 lemons)
- 2 large eggs
- 2 large egg yolks
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoon (25 grams) all-purpose flour
- Powdered sugar, for serving (optional)
- Flaky salt, for serving (optional)
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