These updated lemon squares are sure to be the hit of any picnic or potluck. We've improved the shortbread crust by using white whole-wheat flour and a butter-canola oil blend to cut saturated fat. The velvety filling has fewer eggs and gets a flavor boost from freshly grated lemon zest.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
1 carbohydrate, 1 fat