November 21st, 2013
Excerpted from The Model Bakery Cookbook.
To make the crust: Position a rack in the centre of the oven and preheat to 350ºF. Lightly butter an 8-inch square baking pan. Dust with flour and tap out the excess.
Stir the flour and confectioner’s sugar together in a large bowl. Stir in the butter to coat the pieces with the flour mixture. Cut in the butter with a pastry blender (or rub the ingredients together with your fingertips) until the mixture is crumbly. Press the mixture firmly and evenly into the bottom and up the sides of the prepared pan.
Bake until the crust is golden brown, 15 to 20 minutes. Remove the pan from the oven. Let stand while making the filling.
To make the filling: Whisk the sugar and flour together in a medium bowl. Add the eggs and lemon juice and whisk until smooth. Pour over the hot crust and return to the oven.
Bake until the filling is set in the centre, about 20 minutes. Let cool completely in the pan on a wire cooling rack. Run a dinner knife around the inside of the pan to loosen the bars. Cut into nine squares. Just before serving, sift confectioner’s sugar over the bars. (The cookies can be refrigerated in an airtight container for up to 3 days.)