For those who find regular lemon bars a tad too sweet, try these made with a lemon custard topping, and dusted with sour sugar.
4 1/2 ounces (1 cup; 130g) all-purpose flour
2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
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