From Krauss (USA)

Makes 3 to 4 dozen

Ingredients:

Crust
• 1 3/4 C flour
• 2/3 C confectioners' sugar
• 1/4 C cornstarch
• 3/4 tsp. salt
• 1 1/2 sticks cold butter

Lemon Filling
• 4 large eggs
• 1 1/3 C granulated sugar
• 3 tbs. flour
• grated zest from 4 lemons
• 2/3 C juice from 4 lemons, strained
• 1/3 C whole milk
• 1/8 tsp. salt

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Directions:In a food processor, add all the crust ingredients and pulse until all is well combined - about 8 - 10 seconds. Empty into a greased 9x13 inch pan and press onto the bottom and up the sides about one half inch. Refrigerate for 30 min.

Preheat oven to 350°F. Bake crust for 20 min.

While the crust is baking, mix the eggs, sugar and flour in a bowl, then stir in the lemon juice, zest, milk and salt, and blend well.

When the crust comes out of the oven and is still hot, pour in the lemon filling and bake for 20 minutes at 325°F.

Transfer to a rack to cool and cut into 1 1/2 - 2" squares, wiping knife between cuts.