Lemon-Ricotta Bars

Directions

1. 1
   To make the crust: Adjust oven rack to middle position and heat oven to 350° F.
2. 2
   Using a pastry brush, lightly butter a 13x9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it.
3. 3
   Pulse flour, confectioner's sugar, cornstarch, lemon zest and salt in food processor.
4. 4
   Add butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal.
5. 5
   Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.
6. 6
   Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes.
7. 7
   To make the filling: Whisk ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well.
8. 8
   Reduce oven temperature to 325° F.
9. 9
   Stir filling mixture before pouring into warm crust.
10. 10
    Bake until filling feels firm when touched lightly, about 30 minutes.
11. 11
    Transfer pan to wire rack; cool to room temperature, at least 2 hours.
12. 12
    Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts.
13. 13
    Dust with confectioner's sugar.