Lemon Bars
INGREDIENTS
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For the crust:
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1¾ cups all-purpose flour
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2/3 cup confectioners' sugar, plus extra for decorating finished bars
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¼ cup cornstarch
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¾ teaspoon salt
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12 tablespoons (1½ sticks) unsalted butter, at cool room temperature, cut into 1-inch pieces, plus extra for pan
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For the lemon filling:
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4 large eggs, beaten lightly
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1-1/3 cups granulated sugar
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3 tablespoons all-purpose flour
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2 teaspoons grated lemon zest, from about 2 large lemons
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2/3 cup lemon juice
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1/3 cup whole milk
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Pinch of salt
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