This classic dessert is lightened up with a fruit-and-nut crust — more healthful than the usual buttery shortbread — and a filling that uses whole-wheat flour.
The recipe comes from Gianna Dinuzzo of the organic food delivery service Ooooby Fresno.
- >> Crust:
- 1 cup cashews
- 1 cup almonds
- 1/4 cup shredded coconut
- 3/4 cup raisins
- 1/4 teaspoon salt
- Grated zest from 1 lemon
- 2 tablespoons pure maple syrup
- >> Filling:
- 3 eggs
- 1 egg yolk
- 1/2 cup lemon juice
- Grated zest from 2-3 lemons
- 1/2 cup sugar
- 1/3 cup whole wheat flour
Heat oven to 350 degrees. Spray a 9-inch square baking pan with coconut oil or nonstick spray.
To make crust: Combine ingredients except maple syrup in a food processor. Process until finely ground. Slowly add syrup and process to a crumbly, gooey, cookie-dough-like consistency.
Press crust into a thin, even layer in bottom of prepared pan.
To make filling: In a large bowl, whisk together ingredients until smooth. Pour over crust. Bake 20 minutes, or until filling is set.
Let cool at least 15 minutes. Dust with powdered sugar.