1 3/4 cups flour
2/3 cups confectioners’ sugar (plus more for decoration)
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoon butter, slightly cooler than room temperature, cut into 1″ pieces
4 large eggs, lightly beaten
1 1/3 cups sugar
3 tablespoon flour
2 teaspoons grated lemon zest from 2 large lemons
3/4 cup lemon juice from 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt
Preheat the oven to 350 F. Lightly butter a 13″x9″ baking dish and line with a sheet of parchment paper.
Pulse the flour, confectioners’ sugar, cornstarch, and salt in a food processor or blender. Add the butter and process to blend, 8 to 10 seconds. Pulse until the mixture is a pale yellow and resembles a coarse meal. Sprinkle the mixture into the lined pan, and press firmly with your fingers into an even 1/4″ layer over the entire bottom of the pan and about 1/2″ up the sides. Refrigerate for 30 minutes, then bake about 20 minutes.
While the crust is cooling and baking, whisk together the eggs, sugar and flour for the filling in a medium bowl, then stir in the lemon zest, juice, milk and salt to blend well.
When the crust is done baking,reduce the oven to 325F. Stir the filling mixture to reblend, then pour into the warm crust. Bake about 20 minutes, or until the filling feels firm when lightly touched (about 20 minutes).
Transfer the pan to a wire rack and let cool for 30 minutes. Lift the confection up by the parchment paper and transfer to a cutting board. Fold the paper down and cut into serving size bars.
Sift confectioners’ sugar over the bars for decoration.