Lemon Bars

An Alice Medrich recipe. A lighter version. 8/22/05 Just adopted this recipe and will try my hand at it this weekend. Never had an Alice Medrich creation that wasn't divine so I'm looking forward to this one. TG

• Ready In: 40 mins
• Serves: 16

Ingredients

• 3⁄4 cup all-purpose flour, sifted
• 1⁄4 cup yellow cornmeal
• 1  pinch salt
• 1⁄8 teaspoon baking soda
• 2  tablespoons unsalted butter, at room temperature
• 1  cup sugar, divided
• 1  large  egg yolk
• 1  tablespoon nonfat yogurt
• 1⁄4 teaspoon vanilla
• 2  large eggs
• 1  large  egg white
• 1⁄2 cup fresh lemon juice, strained
• 1  large lemon, zest of
• 1⁄4 cup all-purpose flour
•  powdered sugar, for dusting

Directions

1. Position rack in lower third of oven and preheat oven to 350°.
2. Spray pan lightly with vegetable oil spray.
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.
4. In a medium mixing bowl, beat the butter until creamy.
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.
6. Beat in the egg yolk, yogurt and vanilla.
7. Add the dry ingredients and beat on low speed just until combined--scrape the bowl and beater.
8. Knead the mixture briefly with your hands to mix thoroughly.
9. Press the dough evenly into the pan and prick all over with a skewer or fork.
10. If pan is lightweight, place on baking sheet.
11. Bake until brown on top, about 20-25 minutes.
12. Make the topping: Whisk eggs and the egg white with the remaining sugar until combined.
13. Whisk in the lemon juice and zest.
14. Whisk in the 1/4 cup of flour.
15. When crust is golden, reduce oven temperature down to 300°.
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.
17. Cool on a rack.
18. Chill before cutting into squares.