Ingredients

Crust

• 1 cup white whole-wheat flour or all-purpose flour
• 1/3 cup confectioners’ sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 tablespoons canola oil
• 2 tablespoons butter, softened

Filling

• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 large eggs
• 2/3 cup water
• 1/3 cup lemon juice
• Lemon zest for garnish
• Confectioners’ sugar for garnish

Preparation

1. Preheat oven to 350°F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
2. To prepare crust: Combine flour, confectioners’ sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake the crust until just barely beginning to brown around the edges, 15 to 20 minutes.
3. To prepare filling: Whisk granulated sugar, cornstarch, baking powder and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in water and lemon juice. Pour the filling over the crust.
4. Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)
5. Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with lemon zest and dust with confectioners’ sugar, if desired, just before serving.

Tips & Notes

• Make Ahead Tip: Cover and store at room temperature for up to 1 day.

Nutrition

Per serving: 207 calories; 8 g fat ( 2 g sat , 4 g mono ); 48 mg cholesterol; 31 g carbohydrates; 16 g added sugars; 3 g protein; 1 g fiber; 128 mg sodium; 44 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1/2 starch, 1 other carbohydrate, 1 1/2 fat