cup confectioners sugar, plus more to dust
ounces unsalted butter (1 1/4 stick), cut into chunks
Tbs lemon zest
cup fresh lemon juice
cup whole milk
CRUST: Preheat oven to 325F. Butter a 13x9x2-inch baking pan In food processor, combine flour, confectioners sugar, cornstarch and salt. While motor is running, add butter; process until mixture is mealy. Transfer mixture to perpared baking pan; press evenly over bottom to form a crust. Bake for 15 to 18 minutes or until lightly golden. Remove and place on wire rack. LEMON CUSTARD: Meanwhile, in medium bowl, whisk eggs. Stir in flour, and salt until well blended. The stir in lemon zest, lemon juice, and milk. Pour over the prebaked crust. Bake for 20 minutes or until custard is set. Remove pan to wire rack. Let cool to room temperature. Refrigerate for 2 hours before cutting into bars. Dust with confectioners sugar before serving.