Categories: Dessert
Ingredients
- Crust:
- 3/4 cup white whole wheat flour
- 1/4 cup confectioners' sugar
- 1/4 tsp salt
- 5 tbsp. unsalted butter, softened
- Filling:
- 1/2 cup granulated sugar
- 1/2 cup honey
- 4 large eggs
- 1/4 cup white whole wheat flour
- 1 tbsp. lemon zest
- 1/2 cup plus 1 tbsp. fresh lemon juice (about 4 medium lemons)
- Garnish: confectioners' sugar
Directions
-
eheat oven to 350. Line an 8-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
-
For crust: In a large bowl, whisk together flour, confectioners’ sugar and salt. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan.
-
ke until crust is golden brown, 17 to 19 minutes. Reduce oven temp to 325.
-
For filling: In a large bowl, whisk together sugar and honey. Whisk in eggs until smooth. Whisk in flour. Whisk in lemon zest and juice until well combined. Pour onto prepared crust.
-
Bake until center is set, 25 to 30 minutes. Let cool to room temp on a wire rack; refrigerate just until cold, about 1 hour. Using excess foil as handles, remove from pan. and cut into bars. Garnish with confectioners’ sugar. Store in an airtight container for up to 3 days.