Lemon Ricotta Bars

Ingredients

• For the crust
• 1 3/4 cups unbleached all-purpose flour
• 2/3 cup confectioners' sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon zest
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan
• For the lemon-ricotta filling
• 8 ounces (1 cup) fresh whole milk ricotta, drained
• 4 large eggs, beaten
• 1 1/3 cups granulated sugar
• 3 tablespoons unbleached all-purpose flour
• 2 tablespoons lemon zest
• 2/3 cup lemon juice from 3 to 4 large lemons, strained
• 1/4 teaspoon salt

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