1 3/4 C flour
2/3 C powdered sugar, plus extra for garnish
1/4 C cornstarch
3/4 tsp salt
12 Tbsp butter, cut into 1 cubes
4 large eggs, lightly beaten
1 1/3 C sugar
3 Tbsp flour
2 tsp grated lemon zest from 2 large lemons
3/4 C lemon juice
1/3 C whole milk
1/8 tsp salt
Preheat oven to 350 F degrees. Lightly grease a 9x13 baking dish and line with parchment paper. Dot the paper with butter, then lay a second sheet crosswise over it.
Pulse flour, powdered sugar, cornstarch, and salt, in a food processor or blender. Add butter and pulse until mixture resembles coarse meal.
Sprinkle mixture into pan. Press firmly into an even 1/4" layer, covering the bottom and 1/2 inch up the sides.
Refrigerate for 30 minutes, then bake for 20 minutes.
In a medium bowl, whisk eggs, sugar, and flour, for the filling. Stir in lemon zest, juice, milk, and salt. Blend well.
When crust is done baking, reduce oven to 325 F degrees. Stir filling mixture to re-blend. Pour into warm crust.
Bake for 20 minutes, or until filling firms.
Transfer to a wire rack and cool for 30 minutes.
Lift bars out of dish by the parchment paper. Garnish with powdered sugar and serve.