- 1 cup all-purpose flour, divided use
- ¼ cup cornmeal
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 large eggs
- 1 large egg white
- 1 teaspoon water
- 2 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided use
- 1 tablespoon lemon zest
- ½ cup lemon juice (about 4 lemons)
- 1 tablespoon confectioner's sugar
- Position
an oven rack in the center of the oven. Heat the oven to 350 degrees.
Line an 8-inch square baking pan with foil, allowing the foil to extend
over the rim by 2 inches. Spray the foil with nonstick spray.
- To make the crust:
- In
a small bowl, whisk together ⅔ cup of the flour, cornmeal, baking
powder and salt until well blended; then set it aside. In another small
bowl, beat together the eggs and egg white. Take 1 tablespoon of the egg
mixture and place it in a cup, then stir in the water. Set aside both
egg mixtures.
- With
an electric mixer on low speed, beat the butter in a medium bowl until
creamy. Add ¼ cup of the granulated sugar and beat until blended. Beat
in the egg-water mixture. Add the flour mixture and beat until blended.
(The dough will be crumbly.)
- Press
the dough mixture evenly onto the bottom and ¼-inch up the sides of the
foil-lined pan. Bake until golden brown, 20 to 25 minutes.
- Make
the filling while the crust bakes: in a medium bowl, whisk together the
remaining ⅓ cup flour and ¾ cup granulated sugar. Whisk in the
remaining egg mixture until blended. Add the lemon zest and lemon juice
and whisk until well blended.
- Remove
the crust from the oven and place on a rack. Reduce the oven
temperature to 300 degrees. Pour the lemon mixture over the hot crust.
Bake until the filling is set, 20 to 25 minutes.
- Remove from the oven and place on a wire rack to cool. Refrigerate until cold, at least 1 hour and up to 8 hours.
- When
ready to serve, sprinkle the chilled bars with confectioners' sugar.
Use the foil to lift the slab of bars from the pan. Cut into 16 even
squares.
Nutritional Estimates Per Serving (1/16th): 113 calories, 2 g fat , 22 g carbs, 0 g fiber, 2 g protein and
4 Smartpoints