LEMON SQUARES

2 5 minutes

Makes: 9 servings Active time: Total time: 2 ¾ hours

For the crust:

1 cup white whole-wheat flour or all-purpose flour

⅓ cup confectioners’ sugar 3 tablespoons cornstarch

¼ teaspoon salt

3 tablespoons canola oil 2 tablespoons butter, softened

For the filling:

½ cup granulated sugar 3 tablespoons cornstarch

¼ teaspoon baking powder

⅛ teaspoon salt

2 large eggs

⅔ cup water

⅓ cup lemon juice

Lemon zest, for garnish Confectioners’ sugar, for garnish

1 . Preheat oven to 3 5 0 degrees. Line an 8 -inch square baking pan with foil and generously coat it with cooking spray.

2 . To prepare crust: Combine flour, confectioners’ sugar, 3 tablespoons cornstarch and ¼ teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake the crust until just barely beginning to brown around the edges, 1 5 to 2 0 minutes.

3 . To prepare filling: Whisk granulated sugar, cornstarch, baking powder and ⅛ teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in water and lemon juice. Pour the filling over the crust.

4 . Bake until just set, 1 8 to 2 0 minutes. (The center should still be a little jiggly — it will firm up as it cools.)

5 . Let cool to room temperature in the pan on a wire rack, about 1 ½ hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with lemon zest and dust with confectioners’ sugar, if desired, just before serving.

Recipe nutrition per serving: 2 0 7 calories, total fat: 8 g, saturated fat: 2 g, cholesterol: 4 8 mg, carbohydrates: 3 1 g, fiber: 1 g, added sugars: 1 6 g, protein: 3 g, sodium: 1 2 8 mg, potassium: 4 4 mg, folate: 7 mcg, calcium: 1 6 mg