(swiped from Deb)
Lemon Bars
I halved this recipe to fit into an 8’x8’ baking dish, this recipe will fit a 9’x13’ dish. Recipe c/o Cook’s Illustrated.
The Crust: 1 ¾ cups flour 2/3 cups powdered sugar ¼ cup cornstarch ¾ tsp. salt 12 Tbs. unsalted butter Preheat oven to 350 degrees. Lightly butter baking dish and line with one sheet of parchment. Dot paper with butter, then lay second sheet crosswise over it. This makes removal and cutting the bars much easier. Pulse flour, sugar, cornstarch and salt in food processor. Add butter and process to blend, 8-10 seconds, then pulse until mixture is pale yellow and resembles coarse corn meal. Sprinkle evenly into baking dish and press firmly with fingers into an even 1/4 inch layer going up 1/2 an inch up the sides. Refrigerate for 30 minutes, then bake until golden, about 20 minutes. The Filling: 4 large eggs, lightly beaten 1 1/3 cups granulated sugar 3 Tbs. flour 2 tsp. finely grated lemon zest 2/3 cup lemon juice (strained) 1/3 cup whole milk 1/8 tsp. salt Meanwhile, whisk eggs, sugar, flour in medium bowl, then stir in lemon juice, zest, milk and salt to blend well. To finish, reduce oven to 325 degrees. Stir filling to reblend and pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Cool to room temperature. Gently lift the bars using the edges of the parchment, it will easily pull away from the bars (or can easily be cut). Use a clean knife or pizza cutter for each slice for even neat bars.