Whole Lemon Bars

Instructions

1. Place a rack in middle of the oven and preheat your oven to 350 degrees. Cut two 12- inch lengths of parchment paper, and trim each to fit the bottom of an 8- inch square baking pan. Press the first sheet into the bottom and up the sides of your pan in one direction, then use the second sheet to line the rest of the pan, running it perpendicular to the first sheet. Lightly butter or spray the exposed parts of parchment. Set the pan aside.
2. Make the crust. Blend the flour, sugar, and salt together in the work bowl of a food processor. Add the butter and pulse until the mixture is powdery, but if firmly pinched, will hold together. Turn the dough crumbs into the prepared baking pan and press the dough evenly across the bottom and about ½ inch up the sides. Prick the dough all over with a fork and bake for 20 minutes, or until lightly browned. Should any parts bubble up, gently prick them again with a fork. Leave the oven on.

For the Filling:

1. Cut your lemon into thin rings and discard any seeds. Toss the lemon rounds in the bowl of your food processor, add the sugar, and run the machine until the lemon is thoroughly puréed, about 2 minutes. Add the butter and again run the machine until the mixture is smooth, scraping down the sides of the work bowl as needed. Add the eggs, cornstarch, and salt and pulse the machine in short bursts until the mixture is evenly combined.
2. Pour the lemon mixture over the crust and bake it for 35 to 40 minutes, or until the filling is set, slightly jiggly and a bit golden on top.
3. Let the pan cool completely on rack or in the fridge. Gently cut around the outside of the parchment paper to make sure no sides have stuck, then gently use the parchment lift the bars onto a cutting board and cut into squares.