Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 109g / 3.8oz All-purpose flour

  2. 2/3 cup 131g / 4.6oz Confectioners' sugar - plus extra to decora

  3. 1/4 cup 15g / 1/2oz Cornstarch

  4. 3/4 teaspoon 3.8ml Salt

  5. 12 tablespoons 180ml Unsalted butter (1 1/2 sticks) at very coo - cut into 1" pieces Extra unsalted butter for greasing pan LEMON FILLING:

  6. 4 Eggs - beaten lightly (large)

  7. 1 1/3 cups 263g / 9 1/3oz Granulated sugar

  8. 3 tablespoons 45ml All-purpose flour

  9. 2 teaspoons 10ml Finely grated zest from two large lemons

  10. 2/3 cup 157ml Juice from

  11. 3 to 4 large lemons - strained

  12. 1/3 cup 78ml Whole milk

  13. 1/8 teaspoon 0.6ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.

  2. Pulse flour, confectioners' sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners' sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

  3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon juice, zest, milk, and salt to blend well.

  4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.Transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners' sugar over bars, if desired. Yield: about two dozen 1 1/2- to 2-inch squares


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