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

1. 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.

2. 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.

3. ke until crust is golden brown, 17 to 19 minutes. Reduce oven temp to 325.

4. 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.

5. 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.

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