Lemon Bars

Source - http://www.thehungryhousewife.com/2011/06/lemon-bars.html

• 12 tablespoons (1 1/2 sticks) butter
• 1 3/4 cups plus 3 tablespoons all-purpose flour
• 2/3 cup confectioners’ sugar, plus more for garnish
• 1/4 cup cornstarch
• 3/4 teaspoon salt plus a pinch
• 4 eggs, lightly beaten
• 1 1/3 cups granulated sugar
• 1 1/2 teaspoons lemon zest
• 2/3 cup fresh lemon juice, strained
• 1/4 cup whole milk

1. Line a 9 by 13-inch baking dish(bottom and sides) with non stick foil, or use regular foil sprayed with non-stick spray. Set pan aside.
2. In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners’ sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly.
3. Cut the 12 tablespoons of butter into small pieces and add to the flour mixture.
4. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal.
5. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan.
6. Refrigerate for 30 minutes.
7. While the crust is chilling, preheat the oven to 350 degrees F.
8. Bake the crust until golden brown, about 20 to 25 minutes.
9. While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth.
10. Stir in lemon juice, milk, and remaining pinch of salt and mix well.
11. When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F.
12. Stir the lemon mixture again, then pour onto the warm crust.
13. Bake until the filling is set, about 20 minutes.
14. Transfer to a wire rack to cool completely.
15. Remove the dessert by gently pulling it out of trepan by the foil.
16. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut.
17. Sprinkle with powdered sugar.
18. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.