Preparation Steps

• Preheat the oven to 350°F.
• Prepare an 8-inch square glass or ceramic baking dish by lightly spraying the inside with baking spray.
• Cut 2 sheets of parchment paper 15 x 15 inches each, fold them in half so they are 7.5 x 15 inches to make them sturdier.
• Line the pan with the 2 long sheets of parchment paper placed perpendicular to each other, allowing overhang to use as handles for removing the bars after baking.
• Spray the inside of the parchment with baking spray.
• In a food processor, combine the flours, brown sugar, cornstarch, lemon zest, baking powder, and salt; process until well combined.
• Add the chilled butter and Greek yogurt to the flour mixture and pulse about a dozen times. Press the mixture evenly into the prepared pan, including up the sides about 1/4 inch to contain the filling.
• Bake the crust at 350°F until evenly browned, about 30 minutes. Turn off the oven and cool the crust on a rack for at least 20 minutes.
• Increase oven temperature to 325°F once crust is cooled.
• Prepare the filling by whisking the eggs, honey, and lemon zest in a medium bowl. Add the flour 1 tablespoon at a time and salt, mixing well after each addition.
• Stir in the fresh lemon juice and pour the filling over the cooled crust.
• Bake at 325°F for 22 to 25 minutes until the filling is set.
• Cool completely before lifting the bars out of the pan using the parchment handles. For best texture, refrigerate overnight.
• Cut into 12 squares using a clean hot knife, cleaning the knife between slices.
• Dust with powdered sugar just before serving.