Lemon Bars That WORK!

So Lady Di has cooked quite a few Lemon Bars in her time.  In the process we have learned that not all lemon bars are created equals.  These ones work!!! They aren't too crumbly or too soft ... just perfect.

¾ cup all purpose flour

1/3 cup confectioners sugar + 1 Tbs for sifting on top

¼ cup corn starch

¼ tsp salt

½ cup (1 stick) cold unsalted butter cut into small pieces

FILLING

4 large eggs

1 cup granulated sugar

2/3 cup fresh lemon juice

¼ cup all purpose flour

½ tsp baking powder

½ tsp salt

350 with rack in center.  Coat a 9 inch square pan with parchment paper leaving a 2 inch overhang in all sides.  Make crust in a food processor on a pulse.  Then add cut butter and pulse until crumbly.   Press into bottom and ¾ inch up the side.  Fridge it for 15 minutes.  Bake crust until lightly brown – 20 minutes.  Let cool slightly in pan.  Reduce oven to 325. 

make filling while it is cooling.  Beat eggs with electric mixer until thick.  Beat in sugar, lemon juice, flour, baking powder and salt.  Pour over warm crust.  Bake until set about 20 minutes.  Cool to room temp.  fridge for an hour.