I tried this recipe and it looks amazing.
The only differences: I used salted butter because, unfortunately, that's all I had -- so I didn't add any of the optional salt listed in the ingredients. I didn't have fresh lemons to grate the lemon zest, so instead I added an extra tablespoon of lemon juice to makeup for it (not sure if that's the best substitution, but it turned out good).
Big mistake: don't use salted butter for the crust. There's a reason the recipe asks for unsalted butter.
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