from Cook’s Illustrated
submitted by Judy Gray
preparation time: about 1 hour
makes 2 dozen 1½ - 2 inch squares
Crust:
1¾ cups all-purpose flour
⅔ cup confectioners sugar, plus extra to decorate finished bars
¼ cup cornstarch
¾ teaspoon salt
12 tablespoons unsalted butter (1½ sticks) at very cool room temp, cut into 1-inch pieces,
plus extra for greasing pan
Lemon Filling:
4 large eggs, beaten lightly
1⅓ cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated lemon zest (2 large lemons)
⅔ cup juice from 3 or 4 lemons, strained
⅓ cup whole milk
⅛ teaspoon salt
Preheat oven to 350 degrees.
Adjust oven rack to middle position. Lightly butter a 13 x 9-inch baking dish and line with a sheet of parchment. Dot paper with butter, and place a second sheet crosswise over it.
Pulse flour, confectioners sugar, cornstarch, and salt in food processor work bowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, and then pulse until mixture is pale yellow and resembles coarse meal, about three 1 second bursts. Sprinkle mixture into lined pan and press firmly with fingers into an even, ¼-inch layer over the entire pan bottom and about ½ inch up the sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
Meanwhile, whisk eggs, sugar and flour in medium bowl, then stir in lemon zest and juice, milk, and salt to blend well. Reduce oven temperature to 325 degrees. Stir filling mixture to re-blend and pour onto 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.
Grasp the edges of the parchment paper and lift the bars onto a cutting board and cut into serving-size pieces. Dust with sieved confectioners sugar.
Cutting the bars can be done easily with a pizza cutter.
