Sunday, July 31, 2011
For the Crust
Non-stick cooking spray
3/4 cup all-purpose flour (spooned and leveled)
1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
1/4 cup cornstarch
1/2 cup (1 stick) cold, salted butter, cut into small pieces
1 tsp. lemon zest
For the Lemon Filling
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
1/2 tsp. lemon zest
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1.Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray
2.Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, lemon zest, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
3.Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
4.Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, lemon zest, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
5.Sift remaining tablespoon confectioners' sugar over the top. Cut into squares.