Honey Lemon Bars with Whole Wheat Shortbread Crust
Ingredients
The crust
-
6
tablespoons
white whole wheat flour
-
6
tablespoons
all purpose flour
-
¼
cup
light brown sugar
-
3
tablespoons
cornstarch
-
2
teaspoons
grated lemon zest
-
½
teaspoon
baking powder
-
¼
teaspoon
kosher salt
-
4
tablespoons
unsalted butter
-
1
tablespoon
0% Greek yogurt
The filling
-
⅓
cup
honey
-
3
large
eggs
-
2
tablespoons
white whole wheat flour
-
⅛
teaspoon
kosher salt
-
1
teaspoon
grated lemon zest
-
5
tablespoons
fresh lemon juice
-
1
tablespoon
powdered sugar
Instructions
- Preheat the oven to 350°F.
- Prepare an 8-inch square baking dish by spraying it with baking spray.
- Cut two sheets of parchment paper and create a sling in the pan.
- Combine the crust ingredients in a food processor and mix well.
- Add the butter and yogurt to the flour mixture and pulse until combined.
- Press the crust mixture into the prepared pan and bake for 30 minutes.
- Let the crust cool for 20 minutes, then reduce the oven temperature to 325°F.
- Whisk together the filling ingredients in a bowl and pour over the cooled crust.
- Bake until the filling is set, about 22 to 25 minutes.
- Cool completely, then refrigerate overnight for best results.
- Cut into squares and dust with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
12 bars
Calories
135
Total fat
5g
Total carbohydrates
21g
Total protein
3g
Sodium
76mg
Cholesterol
57mg
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