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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: 1. For the crust: Adjust oven rack to middle position and heat oven to 350
degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet
parchment or wax paper. Dot paper with butter, then lay second sheet
crosswise over it.
2. Pulse flour, confectioners' sugar, cornstarch, and salt in work bowl of
food processor fitted with steel blade. Add butter and process to blend, 8
to 10 seconds, then pulse until mixture is pale yellow and resembles coarse
meal, about three 1-second bursts. (To do this by hand, mix flour,
confectioners' sugar, cornstarch, and salt in medium bowl. Freeze butter
and grate it on large holes of box grater into flour mixture. Toss butter
pieces to coat. Rub pieces between your fingers for a minute, until flour
turns pale yellow and coarse.) Sprinkle mixture into lined pan, pressing
firmly with fingers into even, 1/4-inch layer over entire pan bottom and
about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden
brown, about 20 minutes.
3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl,
then stir in lemon zest, lemon juice, milk, and salt to blend well.
4. To finish: Reduce oven temperature to 325 degrees. Stir filling mixture
to reblend; pour into warm crust. Bake until filling feels firm when
touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near
room temperature, at least 30 minutes. Grasp edges of the lengthwise piece
of parchment or waxed paper and lift the bars onto a cutting board. Fold
paper down and cut into serving-size bars, wiping knife or pizza wheel
clean between cuts, as necessary. Sieve confectioners' sugar over bars, if
desired.
Contributor: Cook's Illustrated
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