Recipe By : Bakers' Dozen, Alice Medrich, Show #BD1A46
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c All-purpose flour -- sifted
1/4 c Yellow corn meal
1 pn Salt
1/8 ts Baking soda
2 tb unsalted butter --
- room temperature
1 c Sugar -- divided
1 Egg yolk
1 tb Nonfat yogurt
1/4 ts Vanilla
2 Eggs
1 Egg white
1/2 c Fresh lemon juice -- strained
1 lg Lemon -- zest of, grated
1/4 c All-purpose flour
Powdered sugar -- from dusting
Position rack in lower 3rd of oven and preheat oven to 350 F. Spray
pan lightly with vegetable oil spray.
Make The Crust:
Stir the 3/4 cup of flour, the corneal, salt, and baking soda
together with a whisk to combine. Set aside. In a medium mixing
bowl, beat the butter until creamy. Add 1/3 cup of the sugar and
beat at high speed for about 1 minute or until mixture loses its
crumbly texture and begins to form a mass. Beat in the egg yolk,
yogurt, and vanilla. Add the dry ingredients and beat on low speed
just until combined. Scrape the bowl and beater. Knead the mixture
briefly with your hands to mix thoroughly.
Press the dough evenly into the pan and prick all over with a skewer
or fork. If pan is light weight, place on baking sheet. Bake until
brown on top, about 20 to 25 minutes.
Make The Topping:
Whisk eggs and the egg white with the remaining sugar until
combined. Whisk in the lemon juice and zest. Whisk in the 1/4 cup
of flour. When crust is brown, turn oven temperature down to 300 F.
Pour topping over hot crust and bake 15 to 20 minutes, or until
topping barely jiggles in the center when you shake the pan gently
back and forth. Cool on a rack. Chill before cutting into squares.
Serve cold or at room temperature (I like them cold) dusted with
powdered sugar. They last a couple of days but are most delicious
on the day they are baked. Do not freeze.
Per bar: 121 cal; 2.5 g fat; 18% cal from fat; 2.4 g protein;
22.6 g carbs; 43.6 mg cholesterol
