Luscious Lemon Bars:
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set aside. In a large bowl combine 2 cups all-purpose flour, 1/2 cup powdered sugar, 2 teaspoons cornstarch, and 1/4 teaspoon salt. Using a pastry blender, cut in 3/4 cup butter until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared baking pan. Bake for 18 to 20 minutes or until edges are golden. Meanwhile, for filling, in a medium bowl stir together 4 lightly beaten eggs, 1-1/2 cups granulated sugar, and 3 tablespoons all-purpose flour; stir in 1 teaspoon finely shredded lemon peel, 3/4 cup lemon juice, and 1/4 cup half-and-half, light cream, or milk. Pour filling over hot crust. Bake for 15 to 20 minutes more or until center is set. Cool in pan on a wire rack. Cut into bars; cut each bar in half diagonally. Sift additional powdered sugar over bars. Cover; store in the refrigerator. Makes 36 bars.
Layer unglazed bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze uncut bars for up to 1 month. Top before serving.