Make the crust by creaming the room temperature butter with the sucanat brown sugar.
Slowly mix in 1 cup of whole wheat pastry flour. Once the dough has pulled together, it is ready.
Press your crust into your pie dish, casserole dish, or whatever you are using (you can even do individual portions in a muffin or mini muffin tin.
Blind Bake this for about 8 minutes at 300ºF - just as it is browning.
Remove from the oven and allow to cool. While cooling, start preparing the lemon bar filling.
Whisk together all filling ingredients.
Make sure your crust is fully cooled before adding the filling (if you add it to a warm crust, you will get a soggy result).
Fill your shell. Bake for 15-20 minutes at 350ºF.
Let cool for about 5 minutes and serve this warm, gooey deliciousness.