Instructions

For the crust:

1. Line an 8x8-inch baking pan with parchment paper, and then lay a second sheet down crosswise.
2. In a medium mixing bowl, whisk together flour, confectioners' sugar, cornstarch and salt. Cut the butter into the mixture until it is a consistent pale yellow and resembles coarse meal.
3. Dump the mixture out into the parchment-lined pan and press firmly with fingers into an even layer.
4. Refrigerate for about 30 minutes while the oven is preheating to 350 degrees.
5. Bake for 20 minutes, until golden brown.

For the filling:

1. While the crust is baking, whisk the eggs, flour and sugar together in a medium mixing bowl. Stir in lemon juice, zest, cream and salt.
2. When the crust is done baking, stir the filling mixture to reblend, and pour it on top of the crust.
3. Reduce the oven temperature to 325 degrees, and bake for about 20 minutes, until the filling is firm.
4. Remove and cool to room temperature.
5. Use the parchment paper to lift the entire bar out of the pan, and carefully slice into rectangles or squares.
6. Sift additional confectioners' sugar over the cut bars for presentation and to add a little extra sweetness.