Lemon Squares

A delicate cookie crust is combined with a deliciously greasy, tart lemon filling in these juicy treats.
Preheat the oven to 350 degrees.Spoon the flour into dry measuring cups; flatten with a knife. Combine the flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; beat 2 times to combine. Add the butter and rapeseed oil. Beat 3-5 times or until the mixture resembles coarse flour. Place the mixture on the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray; press into the bottom of the pan. Bake at 350 ° for 20 minutes or until they are lightly browned. Reduce the oven temperature to 325 degrees.Combine the granulated sugar and the following 5 ingredients (via egg white) in a medium bowl, beating with a whisk until smooth. Pour the mixture over the cake. Bake at 325 degrees for 20 minutes or until cooked through. Remove from the oven and allow to cool completely in the pan on a wire rack. Cover and refrigerate for at least 2 hours. Sprinkle the squares evenly with 2 tablespoons of powdered sugar.