Tangy Lemon Bars
Source of Recipe
By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels.
List of Ingredients
Crust
3/4 cup sifted all purpose flour
1/4 cup yellow cornmeal
Pinch of salt
1/8 teaspoon baking soda
2 tablespoons unsalted butter, at room temperature
1 cup sugar, divided
1 egg yolk
1 tablespoon nonfat yogurt
1/4 teaspoon vanilla
Lemon Topping
2 eggs
1 egg white
1/2 cup strained fresh lemon juice
Grated zest of l large lemon
1/4 cup all purpose flour
Recipe
1. Preheat the oven to 350F, with the rack placed in the lower third of the oven.
2. Spray a 13 x 9-inch baking pan with vegetable oil spray and set aside.
3. In a large mixing bowl, combine the 3/4 cup of the flour, cornmeal, salt, and baking soda, then set aside.
4. Beat the butter in a separate large mixing bowl until creamy. Add 1/3 cup sugar and beat until the mixture begins to pull together into a mass. Add egg yolk, yogurt, and vanilla, beating well. Add flour mixture and beat until just combined. Briefly knead mixture with hands to thoroughly combine.
5. Press this dough into the prepared baking pan and prick all over with a fork. Bake in preheated oven 20 to 25 minutes, until golden brown on top.
6. For the topping, whisk the whole eggs with the egg white and remaining sugar until thoroughly combined. Whisk in the lemon juice and zest, then whisk in the 1/4 cup flour.
7. Once crust has browned nicely, lower oven temperature to 300F. Pour topping over the hot crust and continue to bake 15 to 20 minutes, or until topping is fairly firm.
8. Cool on a rack, then chill before cutting into squares.
9. Serve cold or allow to come to room temperature before serving.
Makes 16 bars.
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