Ingredients:
For the Crust
3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup Confectioners’ sugar, plus more to decorate finished bars
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
For the Lemon Topping
3 large eggs
1-1/2 cups granulated sugar
1 tablespoon lemon zest (be sure to zest before juicing the lemons)
5 tablespoons freshly squeezed lemon juice (from 2-3 lemons)
3 tablespoons all-purpose flour
Directions:
Adjust an oven rack to the middle position and preheat the oven to 350°F.
Cover a 9-inch square baking pan with aluminum foil. Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan).
Spray the foiled pan with nonstick cooking spray.
