Ingredients:

6 tablespoons whole wheat flour

6 tablespoons all purpose flour / plain flour

⅓ cup brown sugar, packed

3 tablespoons cornstarch / corn flour

2 teaspoons grated lemon zest

½ teaspoon baking powder

¼ teaspoon salt

4 tablespoons unsalted butter, chopped and placed in freezer to get cold

1 tablespoon vanilla greek yogurt

½ cup honey (filling)

1 egg, beaten (filling)

1 egg white, beaten (filling)

2 tablespoons whole wheat flour (filling)

⅛ teaspoon salt (filling)

1 teaspoon grated lemon zest (filling)

⅓ cup fresh lemon juice (about 2 lemons) (filling)

powdered sugar / icing sugar, for dusting (filling)

Directions:

1. Preheat oven to 350 degrees. Line an 8 x 8 square pan with 2 pieces of aluminum foil perpendicular to each other and leaving some to hang over the sides to grab after cooking. Spray inside of foil with cooking spray.

2. In a food processor combine flours, brown sugar, cornstarch, lemon zest, baking powder and salt and mix.

3. Add the butter and yogurt and then pulse until it looks like even sized crumbs. Dump into foil lined pan and spread out evenly. Use the bottom of a measuring cup to pat it down into an even layer, similar to a crust. Bake in over for 20-22 minutes until golden brown. Cool the crust completely.

4. Lower oven to 325 degrees. In a bowl whisk together the eggs, honey lemon zest, flour and salt. Stir in lemon juice. Pour over the cooled crust. Bake 22 min until filling is set. Allow to cool on a wire rack in the pan. Once cooled completely lift foil to remove from pan. Cut into nine bars. Dusk with powdered sugar on top.

Bon Appetit!