While not quite lemon meringue pie, these lemon squares deliver the tangy sweet taste and buttery crust that are the hallmarks of that pie. The fact that each square weighs in at just 124 calories, is certainly part of the appeal. Feel free to use slivered almonds in place of pinenuts, or get experimental, as I did, and use salted rosemary roasted Marcona almonds instead (thank you Trader Joe's).
Ingredients
3/4cupall-purpose flour
1/4cuppowdered sugar
3tablespoonspine nuts, toasted and coarsely chopped
1/8teaspoonsalt
2tablespoonschilled unsalted butter, cut into small pieces
2tablespoonscanola oil
Cooking spray
3/4cupgranulated sugar
2tablespoonsall-purpose flour
1teaspoongrated lemon rind
1/2cupfresh lemon juice
2large eggs
1large egg white
2tablespoonspowdered sugar
Instructions
Preheat oven to 350°
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.