Easy Lemon Bar

Scribbled Underline

For the Crust cups (218.75 g) all-purpose flour cup (80 g) powdered sugar, plus extra for decorating finished bar ¼ cup (32 g) cornstarch ¾ teaspoon (0.75 teaspoon) salt ¾ cup (170.25 g) unsalted butter, at cool room temperature, cut into 1-inch piece


White Scribbled Underline

– Preheat oven to 350 degrees F. Lightly butter a 9×13-inch baking pan and line with parchment paper.

Make the Crust: Pulse flour, powdered sugar, cornstarch, and salt in a food processor. 

Add the butter and process for 8 to 10 seconds and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses.  

Sprinkle the mixture into the lined pan and press firmly into an even layer over the entire pan bottom and ½-inch up the sides.  

Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes. 

Make the Filling: Meanwhile, whisk the eggs, sugar and flour in a medium bowl, then stir in the lemon zest, lemon juice, milk and salt to blend well.