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1
To make the crust: Adjust oven rack to middle position and heat oven to 350u00b0 F.
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2
Using a pastry brush, lightly butter a 13x9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it.
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3
Pulse flour, confectioner's sugar, cornstarch, lemon zest and salt in food processor.
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4
Add butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal.
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5
Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.
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6
Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes.
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7
To make the filling: Whisk ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well.
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8
Reduce oven temperature to 325u00b0 F.
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9
Stir filling mixture before pouring into warm crust.
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10
Bake until filling feels firm when touched lightly, about 30 minutes.
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11
Transfer pan to wire rack; cool to room temperature, at least 2 hours.
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12
Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts.
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13
Dust with confectioner's sugar.
