Lemon Bars

{need}

Crust

• 1/2 cup unsalted butter (1 stick), very soft
• 1 cup all-purpose flour
• 1/4 heaping cup confectioners' sugar
• 1 tablespoon cornstarch

Filling

• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup lemon juice
• 2 tablespoons half-and-half (whole milk or cream are okay)
• 2 tablespoons all-purpose flour
• 2 teaspoons lemon zest loosely packed, or to taste (see note below)
• confectioners' sugar, for dusting

{do}

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

Crust 

• Combine all ingredients and cut the butter into the mixture with a pastry cutter until it balls up pea sized and smaller
• Pour mixture into pan and press with fingertips or a fork, prick the crust with your fork a few time to allow air to escape
• Bake for 12-15 minutes, just until set, not golden brown

Filling

• Combine eggs, sugar, lemon juice, and half and half- whisk until smooth
• Add flour, whisk until smooth and then add in the lemon zest
• Pour mixture over crust and bake for 15-20 minutes, just until the top is set- a little jiggle is normal
• Cool the pan for at least one hour, then cover and refrigerate for another 3 hours or overnight.  
• Slice and serve  
• Oh and dust those bad boys with powdered sugar

Adapted from Averie Cooks