Lemon Squares

1. Prepare the oven and pan

Preheat your oven to 350°F and adjust the oven rack to the middle position. To make removal and even baking easier, create a foil sling by pressing aluminum foil flush into a 13x9-inch baking pan, leaving excess overhang on the sides. This will help you lift the bars out of the pan effortlessly once they're done.

2. Make the crust mixture

In a food processor, combine the all-purpose flour, confectioners’ sugar, cornstarch, and salt. Process these dry ingredients for about 15 seconds until they are well mixed. Add the chilled butter pieces and blend for another 8-10 seconds, followed by 3 quick pulses, until the mixture is pale yellow and has the texture of coarse meal.

3. Prepare and bake the crust

Press the crust mixture firmly and evenly into the prepared baking pan. Refrigerate the pan for 30 minutes to solidify the butter, which will result in a tender crust. Once chilled, bake the crust in the preheated oven for 20 minutes or until it turns a light golden brown.

4. Prepare the lemon filling

In a medium bowl, whisk together the lightly beaten eggs, granulated sugar, and flour until smooth. Stir in the grated lemon zest, freshly squeezed lemon juice, whole milk, and a pinch of salt. This mixture should be well combined and ready to pour as soon as the crust is out of the oven.

5. Bake the lemon bars

Reduce the oven temperature to 325°F. Pour the lemon filling over the warm crust, making sure it spreads out evenly. Bake for another 20 minutes until the filling is set and firm to the touch.

6. Cool and serve

Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the foil sling to lift them out of the pan and onto a cutting board. Cut into 24 squares and dust lightly with confectioners’ sugar before serving.