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CRUST
¾ cup (3¾ ounces) all-purpose flour
⅓ cup (1⅓ ounces) confectioners’ sugar
3 tablespoons cornstarch
1½ teaspoons grated lemon zest
½ teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, cut into ½-inch pieces and chilled
1 tablespoon whole milk
LEMON TOPPING
¾ cup (5¼ ounces) granulated sugar
1 large egg plus 1 large egg white, lightly beaten
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
1 tablespoon confectioners’ sugar
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1st Keep
 Miss.Cupcake
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