, strained
1/3 cup whole milk
1/8 teaspoon salt
Extra powdered (confectioner's) sugar to decorate finished bars
Preparation:
Preheat oven to 350 degrees F. Adjust oven rack to middle position.
Prepare Crust and bake.
While crust is baking, make the Lemon Filling: In a medium bowl, whisk
eggs, sugar, and flour; stir in lemon zest, lemon juice, milk, and salt to blend
well. Pour mixture onto top of the baked warm crust. NOTE: You may set prepared Lemon Filling aside until crust is finished
baking. When ready to pour on warm crust, re-blend Lemon Filling mixture and
pour into the warm crust.
Bake for 20 minutes, or until the filling
feels firm when touched lightly. Remove from
oven and transfer
the pan to a
wire cooling rack and cool for 30
minutes. After cooling, grasp the parchment
paper and carefully
lift the bars onto a cutting board. Cut into
serving size squares or bars, wiping your
knife clean between cuts if necessary.
Sieve
powdered or confectioners' sugar over bars
and serve. NOTE: The powdered sugar will
start to be absorbed into the Lemon Filling
after several hours, but it can be reapplied
before serving.
Storage: 3 days at room
temperature, 3 weeks
refrigerated (individually
wrapped in plastic wrap to
prevent drying), or 3 months
frozen.
Yields about 2 dozen bars.
Crust:
1-3/4 cups all-purpose
flour
2/3 cup
powdered (confectioner's) sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
Extra softened butter for greasing pan
Lightly
butter a 13- x 9-inch baking dish and line with
parchment paper or wax paper allowing
edges to come over the sides.
Pulse flour, powdered sugar, cornstarch, and
salt in food processor. Add butter and
blend, 8 to 10 seconds, and then pulse until
mixture resembles coarse meal. Sprinkle
mixture into prepared baking pan and press firmly into
an even layer with slightly raised sides to
hold in the filling.
Refrigerate for about
30 minutes and then bake until golden brown,
about 20 to 30 minutes; remove from oven,
place on a
wire cooling rack, and
let cool slightly. After crust is finished
baking, reduce oven temperature to 325
degrees.
