Lemon (or Mango) Bars

Crust 

3/4 cup of flour
1/3 cup of confectioners sugar
1/4 cup of cornstarch
1/4 teaspoon of salt
1 stick of butter (4 ounces) cold, cut into pieces

To make the crust

Preheat the oven to 350 F. Coat a 9" square baking pan with non-stick spray and line with two crisscrossed rectangles of parchment paper, leaving a 2" overhang on all sides.

In a food processor, pulse flour with confectioners sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse meal. Press into the bottom and ¾ of the sides up of the pan. Refrigerate 15 minutes.

Bake until crust is lightly browned, 20 minutes. Let cool slightly in the pan. Reduce the oven temperature to 325 F.

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Filling
4 large eggs
1 cup sugar
2/3 cup of fresh lemon juice (or mango nectar)
1/4 cup flour (scant)
1 heaping tbsp corn starch
1/2 teaspoon of baking powder
1/2 teaspoon salt
Confectioners sugar for dusting

To make the filling

In a medium bowl, beat the eggs with an electric mixer until thick. About 4 min on high.

Beat in sugar , lemon (mango)  juice, flour, corn starch, baking powder, and salt. Pour over warm crust. 

Bake until set, about 28 minutes. Cool to room temperature, about 2 hours; refrigerate.

Using paper overhang, lift square from pan. Dust top with confectioners sugar. Cut into 16 squares.