Time to make:
20 minutes baking, 30 minutes chilling
Calories per Servings:
Not Available
INGREDIENTS:
The Crust :
1 3/4 cup all-purpose flour
2/3 cup powdered sugar, plus extra to decorate finished bars
1/4 cup cornstarch
3/4 tsp salt
12 tbsp unsalted butter, at very cool room temperature, cut into 1" pieces, plus extra for greasing pan
Lemon Filling :
4 large eggs, beaten lightly
1 1/3 cup granulated sugar
3 tbsp all-purpose flour
2 tsp finely grated zest from 2 large lemons
2/3 cup juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 tsp salt
STEP BY STEP:
For the crust: Place oven rack in middle position & preheat to 350 degrees
Lightly butter a 13x9" baking dish & line lengthwise with one sheet parchment or waxed paper. Dot paper with butter, then lay second sheet crosswise over it.
Pulse flour, powdered sugar, cornstarch, & salt in a food processor fitted with a steel blade
Add butter & process to blend, 8 to 10 seconds, then pulse till mixture is pale yellow & resembles coarse corn meal- about three 1-second bursts
Using hand mix flour, sugar, cornstarch, & salt in medium bowl. Freeze butter & grate it on the large holes of a box grater into the flour mixture. Toss butter pieces to coat
Rub pieces between your fingers for a minute, until flour turns pale yellow & coarse
Sprinkle mixture into lined pan and press firmly with fingers into an even, 1/4" layer over entire pan bottom & 1/2" up sides. Refrigerate for 30 minutes, then bake till golden brown; about 20 minutes
For the filling: Meanwhile, whisk eggs, sugar & flour in a medium bowl, then stir in lemon zest & juice, milk & salt to blend well.
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 by grasping the long edges of the parchment & lifting out of the pan
Fold paper edges down, and cut into serving size bars, wiping knife or pizza cutter between cuts, as necessary. Sift powdered sugar over bars, if desired.
