MAKES ABOUT 24 BARS
The lemon filling must be added to a warm crust, so be sure to prepare the filling while the crust chills and bakes. Alternatively, you can prepare the filling ahead of time and stir to blend just before pouring it into the crust. See the sidebar that follows the recipe.
|
CRUST |
|
|
1¾ |
cups (8¾ ounces) all-purpose flour |
|
⅔ |
cup (2⅔ ounces) confectioners’ sugar, plus extra for dusting |
|
¼ |
cup cornstarch |
|
¾ |
teaspoon salt |
|
12 |
tablespoons unsalted butter, chilled and cut into 1-inch pieces |
|
LEMON FILLING |
|
|
4 |
large eggs, lightly beaten |
|
1⅓ |
cups (9⅓ ounces) granulated sugar |
|
3 |
tablespoons all-purpose flour |
|
2 |
teaspoons grated lemon zest plus ⅔ cup juice (4 lemons) |
|
⅓ |
cup whole milk |
|
⅛ |
teaspoon salt |
1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set pan aside.
2. Process flour, sugar, cornstarch, and salt in food processor until combined, 15 seconds. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about 3 pulses. (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 fingers until flour turns pale yellow and coarse, about 1 minute.) Sprinkle mixture into prepared pan and press firmly with your fingers into even ¼-inch layer over entire pan bottom and about ½ inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
3. FOR THE FILLING: Whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest and juice, milk, and salt to blend well.
4. 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; let cool to near room temperature, at least 30 minutes. Remove bars from pan using foil, loosening sides with paring knife, if needed. Cut into squares and dust confectioners’ sugar over squares, if desired, and serve. (Bars can be refrigerated for up to 2 days; crust will soften slightly.)