2 large eggs 
3 large egg whites, or 2 tablespoons dried egg whites, reconstituted according to package directions 
1 cup sugar 
2 teaspoons freshly grated lemon zest 
½ cup lemon juice 
Confectioners' sugar, for dusting

Essential EatingWell Pie Pastry

¾ cup whole-wheat pastry flour 
¾ cup all-purpose flour 
2 tablespoons sugar 
¼ teaspoon salt 
4 tablespoons cold butter, (1/2 stick), cut into small pieces 
1 tablespoon canola oil 
¼ cup ice water, plus more as needed 
1 large egg yolk 
1 teaspoon lemon juice, or white vinegar

Prepare Essential EatingWell Pie Pastry:

Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Position rack in upper third of oven; preheat to 375 degrees F. Coat a 10- or 11-inch removable-bottom tart pan with cooking spray.

Roll out the dough on a lightly floured surface into a 12-inch circle. Drape the dough over the rolling pin and transfer it to the prepared pan. Press to fit. Run the rolling pin over the top of the tart pan to trim the edges. Cover the crust with foil or parchment paper and weight with pie weights, dry beans or dry rice. Place the tart pan on a baking sheet.

4Bake the crust until the surface is set but not at all browned, 10 to 12 minutes. Remove the foil and pie weights.

Whisk eggs, egg whites and sugar in a mixing bowl until smooth. Whisk in lemon zest and lemon juice. Pour the filling into the partially baked crust.

Bake the tart on the baking sheet in the upper third of the oven until the crust is golden and the filling is set, about 20 minutes. Cool on a wire rack for at least 10 minutes. Dust with confectioners' sugar. Serve warm or at room temperature.

Diabetic friendly