Ingredients
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
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
Step 1
Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
Step 2
To prepare crust: Combine flour, confectioners’ sugar, 3 tablespoons cornstarch and 1/4 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, 15 to 20 minutes.
Step 3
To prepare filling: Whisk granulated sugar, cornstarch, baking powder and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in water and lemon juice. Pour the filling over the crust.
Step 4
Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly–it will firm up as it cools.)
Step 5
Let cool to room temperature in the pan on a wire rack, about 1 1/2 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.
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