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
- Preheat oven to 350°F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
- 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.
- 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.
- Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)
- 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