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1
Position rack in lower third of oven and preheat oven to 350.
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2
Spray pan lightly with vegetable oil spray.
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3
Make the crust: Stir the 3/4 cup of flour, the cornmeal, salt and baking soda together with a whisk to combine; set aside.
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4
In a medium mixing bowl, beat the butter until creamy.
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5
Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass.
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6
Beat in the egg yolk, yogurt and vanilla.
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7
Add the dry ingredients and beat on low speed just until combined--scrape the bowl and beater.
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8
Knead the mixture briefly with your hands to mix thoroughly.
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9
Press the dough evenly into the pan and prick all over with a skewer or fork.
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10
If pan is lightweight, place on baking sheet.
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11
Bake until brown on top, about 20-25 minutes.
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12
Make the topping: Whisk eggs and the egg white with the remaining sugar until combined.
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13
Whisk in the lemon juice and zest.
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14
Whisk in the 1/4 cup of flour.
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15
When crust is golden, reduce oven temperature down to 300.
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16
Pour topping over hot crust and bake 15-20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth.
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17
Cool on a rack.
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18
Chill before cutting into squares.
