Ingredients for the crust:
• 1 3/4 cup all purpose flour
• 2/3 cup confectioners sugar
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 1 1/2 sticks room temperature unsalted butter

Ingredients for the Filling:
• 6 large eggs, beaten lightly
• 2 cup sugar
• 5 tablespoons all purpose flour
• 2 teaspoons finely grated lemon zest
• 1 cup juice from 3 to 4 lemons, strained
• 1/2 cup milk
• 1/8 teaspoon salt

In a 13 x 9 baking dish, line with parchment paper or wax paper using two sheets in different directions, so as to cover as much of the dish as possible. Pre-heat oven to 350 degrees.

Add flour, confectioners sugar, cornstarch and salt in large mixing bowl. Add butter and process to blend for 10 seconds. Press mixture into dish getting a 1/4 inch on bottom and 1/2 inch on sides. Refrigerate for 30 minutes and then cook for 20 minutes.

Whisk eggs, sugar and flour in medium bowl, then stir in lemon zest, lemon juice milk and salt. Blend well.

Reduce oven temperature to 325 degrees and pour egg and lemon mixture on top of cooked crust. Bake until filling feels firm when touched lightly, about 20 minutes. Remove from oven and allow to cool.

Remove from dish, cut into squares using a pizza cutter or knife. Sieve confectioners sugar over bars and serve. Can be refrigerated or left at room temperature for a few hours.