Lemon Bars

These are the most lemon-y of lemon bars.  They're very tart and not too sweet.

The recipe comes to me from CookingForEngineers.com (which includes such useful features as a Gantt chart), but was originally written up in Baking Illustrated.  I've made minor modifications, disposing of baking-specific ingredients that I don't typically buy like unsalted butter and whole milk.  Salted and 1% seem to work just fine.

Lemon Bars
makes one 9"x13" pan

Crust
Combine in food processor:
1 3/4 c. all-purpose flour
2/3 c. powdered sugar
1/4 c. cornstarch
3/4 tsp. salt

Add and process until flour forms a coarse meal (~12 seconds):
3/4 c. butter, cut into 1” pieces

Lubricate a 9"x13” baking pan with butter or cooking spray.  Press the crust mixture into the pan, at a thickness of about 1/4 inch (a large measuring cup is helpful for shaping).  Refrigerate for 30 minutes.

Bake crust at 350 for 20 minutes, until golden brown.

Filling
Make the filling while the crust is baking.

Whisk together:
4 large eggs
1 1/3 c. granulated sugar
3 tbsp. all-purpose flour
1/8 tsp. salt

Stir in:
1/3 c. milk
2/3 c. lemon juice
2 tsp. lemon zest

Pour filling into the still-hot crust.  Bake at 350 for 20 minutes, until the filling is firm to the touch.  Rest on the counter or in the fridge until it's cool enough to slice and eat.

Shopping list
4 large eggs
1/3 cup milk
2-3 whole lemons for zest & juice (need 2/3 cup)

Check the pantry
1.5 sticks of butter (12 tbsp.)
2 cups AP flour
1 1/3 cups granulated sugar
2/3 cup powdered sugar
1/4 cup cornstarch