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“An Alice Medrich recipe. A lighter version. 8/22/05 Just adopted this recipe and will try my hand at it this weekend. Never had an Alice Medrich creation that wasn't divine so I'm looking forward to this one. TG”
READY IN:
40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

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

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