Coat a 9-inch square baking pan with cooking spray.
Line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
MAKE THE CRUST:
In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt.
Add butter, pulse until mixture resembles coarse crumbs.
Press into bottom and ¾ inch up sides of prepared pan.
Refrigerate 15 minutes.
Bake until crust is lightly browned 20 minutes.
Let cool slightly in pan.
Reduce oven heat to 325 degrees.
MAKE THE FILLING:
In a bowl, beat eggs with a whisk or with an electric mixer until thick.
Beat in granulated sugar, lemon juice, flour, baking powder, and salt.
Pour over warm crust.
Bake until set, about 20 minutes.
Cool to room temperature, refrigerate about 1 hour.
Using the paper overhang as an aid, lift square from pan.
Sift remaining tablespoon confectioners' sugar over the top.
Cut into 16 squares.
Enjoy!
Notes
Do not dust with powdered sugar until it has completely cooled. And don’t forget to refrigerate first, I tried once without chilling it first, it just absorbed the powdered sugar and it sort of melted. Well, just wait a little while and chill it first. It’ll be worth it
Keyword calamansi bars, how to make calamansi bars, how to make lemon bars, lemon bars