For the crust:

6 tablespoons white whole wheat flour
6 tablespoons all purpose flour
1/4 cup light brown sugar (not packed)
3 tablespoons cornstarch
2 teaspoons grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, cut into bits and chilled
1 tablespoons 0% Greek yogurt

For the filling:

1/3 cup honey
3 large eggs, lightly beaten
2 tablespoons white whole wheat flour
1/8 teaspoon kosher salt
1 teaspoon grated lemon zest
5 tablespoons fresh lemon juice
1 tablespoon powdered sugar, for dusting on top