-
1
Position rack in lower third of oven and Preheat oven to 350 degrees.
-
2
Spray a 13 by 9 inch pan lightly with vegetable oil spray.
-
3
Make the crust: Stir the 3/4 cup of flour, the corneal, salt and baking soda together with a whisk to combine.
-
4
Set aside.
-
5
In a medium mixing bowl, beat the butter until creamy.
-
6
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.
-
7
Beat in the egg yolk, yogurt, and vanilla.
-
8
Add the dry ingredients and beat on low speed just until combined.
-
9
Scrape the bowl and beater.
-
10
Knead the mixture briefly with your hands to mix thoroughly.
-
11
Press the dough evenly into the pan and prick all over with a skewer or fork.
-
12
If pan is light weight, place on baking sheet.
-
13
Bake until brown on top, about 20 to 25 minutes.
-
14
Make the topping: Whisk eggs and the egg white with the remaining sugar until combined.
-
15
Whisk in the lemon juice and zest.
-
16
Whisk in the 1/4 cup of flour.
-
17
When crust is brown, turn oven temperature down to 300 degrees.
-
18
Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth.
-
19
Cool on a rack.
-
20
Chill before cutting into squares.
-
21
Serve cold or at room temperature (I like them cold) dusted with powdered sugar.
-
22
They last a couple of days but are most delicious on the day they are baked.
-
23
Do not freeze.
-
24
NUTRITIONAL INFORMATION PER BAR: 121 calories; 2.5 grams of fat; 18 percent calories from fat; 2.4 G protein; 22.6 G carbohydrates; 43.6 Mg Cholesterol
