The lemoniest bars

Ingredients:

• 170 g butter, room temperature + 1 tbsp for greasing the pan
• 1 tbsp finely grated lemon zest + 1 tbsp freshly squeezed lemon juice, strained (from about 8 lemons)
• 2 cups granulated sugar
• 2 cups premium flour, sifted
• 3 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 4 large eggs + 2 yolks
• Powdered sugar, for dusting
• 8 candied marmalade lemon wedges, cut into 3 pieces

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking pan with foil, allowing the ends to overhang the pan by 2 inches (5 cm). Grease the foil and pan with 1 tablespoon (15 g) of butter.
2. To make the crust, pulse the zest with 1/3 cup sugar in a food processor until the sugar turns yellow and sandy, 1-2 minutes. Add 1 1/2 cups flour, butter, cornstarch, and salt and knead until the dough forms, about 1 minute. Press the dough into the bottom of the prepared pan and press it evenly. Bake until golden brown around the edges and light golden brown in the center, about 30 minutes. Transfer to a wire rack to cool.
3. Reduce the oven temperature to 150°C. To prepare the filling, whisk the eggs and yolks in a bowl with the remaining 1 2/3 cups sugar and the remaining 0.5 cups flour until smooth. Stir in 1 cup lemon juice.
4. Spread the filling over the warm crust and return the pan to the oven. Bake until the filling is set, about 30 minutes.
5. Cool the lemon pie on a wire rack for 30 minutes, then refrigerate until firm, at least 1 hour. Lift the pie out of the pan by pulling the ends of the foil. Remove the foil and cut into 24 squares. Dust with powdered sugar. Garnish each square with a lemon wedge and serve.