Ingredients
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3/4 cup all-purpose flour, sifted
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1/4 cup yellow cornmeal
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1 pinch salt
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1/8 teaspoon baking soda
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2 tablespoons unsalted butter, at room temperature
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1 cup sugar, divided
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1 tablespoon nonfat yogurt
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1/4 teaspoon vanilla
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2 large eggs
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1/2 cup fresh lemon juice, strained
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1 large lemon, zest of
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1/4 cup all-purpose flour
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powdered sugar, for dusting
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1 large egg white
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1 large egg yolk
Instructions
- Position rack in lower third of oven and preheat oven to 350°.
- Spray pan lightly with vegetable oil spray.
- Make the crust: Stir the 3/4 cup of flour, the cornmeal, 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 one 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 lightweight, place on baking sheet.
- Bake until brown on top, about 20-25 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 golden, reduce oven temperature down to 300°.
- Pour topping over hot crust and bake 15-20 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.