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Ingredients
  • subheading: FOR THE CRUST:
  • 1¾ cup all-purpose flour, spooned into measuring cup and leveled-off
  • ¼ cup cornstarch
  • 1 teaspoon salt
  • 1 cup Confectioners' sugar, plus more to decorate finished bars
  • 2 sticks (1 cup) cold unsalted butter, cut into ½-inch pieces
  • subheading: FOR THE LEMON TOPPING:
  • 6 large eggs
  • 3 cups granulated sugar
  • 2 tablespoons lemon zest (be sure to zest the lemons before juicing)
  • ⅔ cup freshly squeezed lemon juice, from 5 to 6 lemons
  • ⅔ cup all-purpose flour
Steps
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