Rating: 4.5 stars
33 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

Tender, short cookie crust meets a delectably bold, tart lemon filling in these luscious treats.

Sidney Fry, MS, RD
Recipe by Cooking Light August 2012

Gallery

Credit: Randy Mayor; Styling: Kellie Gerber Kelley

Recipe Summary

hands-on:
15 mins
total:
3 hrs
Yield:
Serves 16 (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine. Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal. Place mixture into the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray; press into bottom of pan. Bake at 350° for 20 minutes or until lightly browned. Reduce oven temperature to 325°.

  • Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust. Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

124 calories; fat 5g; saturated fat 1.3g; mono fat 2g; poly fat 1.2g; protein 2g; carbohydrates 18.5g; fiber 0.3g; cholesterol 30mg; iron 0.5mg; sodium 31mg; calcium 6mg.
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