2/3 cup
powdered sugar, plus extra to sprinkle on bars
1/4 cup
cornstarch
1/2 teaspoon
salt
12 tablespoons
butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces
4 large
eggs
1 1/3 cups
granulated sugar
3 tablespoons
all-purpose flour
2 teaspoons
grated lemon zest, from 2 large lemons
2/3 cup
freshly squeezed lemon juice, from 3 to 4 large lemons
1/3 cup
milk
Pinch of salt (about 1/8 teaspoon)
For the Crust: 1 3/4 cups all-purpose flour 2/3 cup powdered sugar, plus extra to sprinkle on bars 1/4 cup cornstarch 1/2 teaspoon salt 12 tablespoons butter (1 1/2 sticks), at cool room temperature, cut into 1-inch pieces For the Filling: 4 large eggs 1 1/3 cups granulated sugar 3 tablespoons all-purpose flour 2 teaspoons grated lemon zest, from 2 large lemons 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons 1/3 cup milk Pinch of salt (about 1/8 teaspoon)
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