Ingredients
6tbspwhite whole wheat flour
6tbspall-purpose flour
¼cuplight brown sugar,not packed
3tbspcornstarch
2tsplemon zest
½tspbaking powder
¼tspkosher salt
4tbspunsalted butte,cut into bits and chilled
1tbsp0% Greek yogurt
⅓cuphoney
3large eggs,lightly beaten
2tbspwhite whole wheat flour
⅛tspkosher salt
1tspgrated lemon zest
5tbspfresh lemon juice
1tbsppowdered sugar,for dusting on top
Preparation
Preheat the oven to 350 degrees F.
Prepare an 8-inch square glass or ceramic baking dish pan by lightly spraying the inside with baking spray.
Cut 2 sheets of parchment paper 15×15 inches each. Fold them in half.
Line the pan with the 2 long sheets of parchment paper placed perpendicular to each other in the pan. They should be long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting.
Spray the inside of the parchment with baking spray.
In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder, and salt then process until well combined.
Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer and up the sides of the dish about ¼-inch so the filling doesn’t spill out.
Bake until evenly browned for about 30 minutes. Shut the oven off and cool the crust on a metal rack for at least 20 minutes.
Once cooled, heat the oven to 325 degrees F.
Prepare the filling in a medium bowl by whisking together the eggs, honey, and lemon zest. Add the flour 1 tablespoon at a time, and the salt and mix well.
Stir in the lemon juice and pour over the cooled crust.
Bake until filling is set for about 22 to 25 minutes.
Cool completely before lifting the bars out of the pan with the parchment. For best results, refrigerate overnight for a firmer topping.
Cut into 12 squares using a clean hot knife, clean in between slices.
Dust with confectioners sugar just before serving.
