Makes 24 squares
For the crust
1 cup flour
½ cup whole wheat pastry flour
½ cup pecans, finely ground
1⁄8 teaspoon kosher salt
2 sticks unsalted butter, softened
½ cup granulated sugar
For lemon layer
4 eggs, at room temperature
1 2⁄3 cups granulated sugar
2 tablespoons (3 to 4 lemons) lemon zest, grated
2⁄3 freshly squeezed lemon juice
2⁄3 cup flour
Confectioners’ sugar, for dusting (optional)
Preheat the oven to 350Â°F and grease an 8×12 baking sheet.
In a small bowl, combine the flours, pecans and salt and set aside. In a separate bowl, cream the butter and sugar and then add flour mixture and combine. Add the dough to prepared baking sheet, using hands to make crust, building up a ½-inch edge on all sides. Chill for 10 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool. Leave the oven on. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20 to 25 minutes or until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioners’ sugar (if using).