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.