Lemon Bars

Directions

1. 1
   Position rack in lower third of oven and preheat oven to 350.
2. 2
   Spray pan lightly with vegetable oil spray.
3. 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. 4
   In a medium mixing bowl, beat the butter until creamy.
5. 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. 6
   Beat in the egg yolk, yogurt and vanilla.
7. 7
   Add the dry ingredients and beat on low speed just until combined--scrape the bowl and beater.
8. 8
   Knead the mixture briefly with your hands to mix thoroughly.
9. 9
   Press the dough evenly into the pan and prick all over with a skewer or fork.
10. 10
    If pan is lightweight, place on baking sheet.
11. 11
    Bake until brown on top, about 20-25 minutes.
12. 12
    Make the topping: Whisk eggs and the egg white with the remaining sugar until combined.
13. 13
    Whisk in the lemon juice and zest.
14. 14
    Whisk in the 1/4 cup of flour.
15. 15
    When crust is golden, reduce oven temperature down to 300.
16. 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. 17
    Cool on a rack.
18. 18
    Chill before cutting into squares.