Homemade Lemon Bars

Make the crust:

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Lightly grease a 13x9-inch baking pan and line with one sheet parchment paper. Spray with additional nonstick spray, then lay a second sheet crosswise over it. This will make it easier to lift the bars out after they are baked.
3. Pulse flour, confectioners’ sugar, cornstarch, and salt in the work-bowl of a food processor fitted with a steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture resembles a coarse meal, about three 1-second bursts.
4. Sprinkle crust mixture into the prepared pan and press firmly with fingers or the bottom of a measuring cup into an even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 10 minutes, then bake until golden brown, about 20 minutes.

To make the crust by hand:

1. 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 resembles a coarse meal.
2. Sprinkle crust mixture into the prepared pan and press firmly with fingers or the bottom of a measuring cup into an even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 10 minutes, then bake until golden brown, about 20 minutes.

Make the Filling:

1. Whisk together the sugar and flour.
2. Add the eggs, lemon zest, and lemon juice. Whisk to combine.
3. Pour over the warm crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
4. Dust with confectioners’ sugar and cut into squares.