Reduced Guilt Lemon Bars

• FOR THE CRUST:
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Pastry Flour
• 1/2 cups Powdered Sugar, Plus More For Dusting
• 2 Tablespoons Cornstarch
• 1/4 teaspoons Sea Salt
• 4 Tablespoons Butter
• 4 Tablespoons Nonfat Greek Vanilla Yogurt
• FOR THE FILLING:
• 4 whole Eggs, Lightly Beaten
• 1-1/4 cup Sugar
• 3 Tablespoons Whole Wheat Pastry Flour
• 1 Tablespoon Lemon Zest
• 3/4 cups Lemon Juice
• 1/4 cups Milk (I Used Fat Free)

1. Preheat oven to 350u0b0F. Line a 13x9 baking pan with foil. Spray foil with cooking spray and set aside.
2. For the crust, in a large bowl combine both flours, powdered sugar, cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Now stir in yogurt to mix. Press mixture into the bottom of prepared pan. Bake for 18 to 20 minutes or until edges are golden.
3. Meanwhile, for the filling, in a medium bowl stir together eggs, granulated sugar, flour, lemon zest, lemon juice, and milk. Pour filling over hot crust.
4. Bake for 15 to 20 minutes more or until center is set. Cool completely in pan on a wire rack. Once cooled, lift foil from pan. Cut into bars. Right before serving, sift powdered sugar over the bars. Cover and store in the refrigerator.
5. Enjoy!

allpurpose, whole wheat pastry flour, powdered sugar, cornstarch, ubc, butter, vanilla yogurt, filling, eggs, sugar, whole wheat pastry flour, lemon zest, lemon juice, ubc

Taken from tastykitchen.com/recipes/desserts/reduced-guilt-lemon-bars/ (may not work)