Classic Tangy Lemon Bars
These Tangy lemon bars are straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.
Ingredients
Crust:
- 3 ounces unbleached all-purpose flour (about 2/3 cup)
- 1.5 ounces white whole-wheat flour (about 1/3 cup)
- 1/4 cup powdered sugar
- 2 tablespoons cornstarch
- 2 teaspoons grated lemon rind
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, chilled and diced
- 2 tablespoons canola oil
- Cooking spray
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