These hard to resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar are just enough sweet, with the right amount of tart.
Lightly butter a 9 x 13-inch baking dish and line the pan with a sheet of parchment paper.
Lightly butter the parchment paper and lay a second sheet of it down across it, so that they are in two different directions.
In a medium bowl, combine flour, confectioners' sugar, cornstarch, and salt.
Slice butter into small pieces and then cut into flour mixture using a pastry cutter or two knives. Work until mixture resembles coarse meal.
Pour mixture into pan and press firmly into the pan, so that there is 1/4 inch thickness on the bottom and crust goes up sides about 1/2 inch.
Refrigerate for 30 minutes.
Place rack in the middle of the oven and preheat to 350 degrees.
Bake for at least 20 minutes or till golden brown.
In a medium bowl, whisk eggs, sugar, and flour.
Add lemon zest, lemon juice, milk, and salt and mix to combine well.
Reduce oven temperature to 325 degrees.
Stir filling mixture to reblend and pour into warm crust.
Bake about 25 minutes until the filling feels firm when touched.
Cool completely on wire racks for about 30 minutes. Sift confectioners' sugar on top of bars after cutting.