Perfect Lemon Bars

Yield:  one 9x13 inch pan

Recipe from Mel's Kitchen Cafe

Ingredients:

For the crust:

1 3/4 cups all-purpose flour

2/3 cup powdered sugar, plus extra to sprinkle on bars

1/4 cup cornstarch

1/2 tsp. salt

12 Tbsp. butter (1 1/2 sticks), cut into 1-inch pieces

For the filling:

4 large eggs

1 1/3 cups granulated sugar

3 Tbsp. all-purpose flour

2 tsp. grated lemon zest, from 2 large lemons

2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons

1/3 cup milk

Pinch of salt

Directions:

Place an oven rack in middle position and preheat oven to 350 degrees F.  Line a 9x13-inch baking pan with  parchment paper and lightly grease the parchment paper.

Stir together the flour, powdered sugar, cornstarch, and salt.  Add the butter and cut the butter into the dry ingredients using a pastry blender (for best results) or using two knives, or process in a food processor for 8 to 10 seconds and then as needed until mixture resembles coarse meal.  Refrigerate for 10-15 minutes.  Sprinkle the mixture into the prepared pan and press into an even layer on the bottom and about 1/2-inch up the sides of the pan.  Refrigerate again for 15-30 minutes.  Bake until golden brown, about 20 minutes.

For the filling, whisk together the eggs, sugar, and flour in a medium bowl and then stir in the lemon zest, juice and milk to combine.

Pour the filling onto the warm crust (it's important that the crust is still warm) and reduce the oven temperature to 325 degrees.  Bake for about 18-20 minutes, or until the filling is solid and feels slightly firm to the touch.  Cool the bars to room temperature, sprinkle with additional powdered sugar and cut into bars.