Name: Gluten-free Lemon Bars
Ingredients: 2 cups Mandelin Blanched Almond Flour or Natural Almond Flour; 4 tablespoons granulated sugar; 3 tablespoons corn starch; 1/4 teaspoon salt; 1/2 stick of butter, chilled and diced; 2 eggs; 3/4 cup granulated sugar; 1/2 cup lemon juice; zest of one lemon; 2 tablespoons corn starch; dash of salt; 1/2 cup powdered sugar for dusting

A gluten-free variation of the beloved classic. The buttery shortbread crust, made with almond flour, strikes a perfect balance with the tart and refreshing lemon custard. These bright little gems are a delight, and so easy to make.

Gluten-free Lemon Bars

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Ingredients

For the crust:

2 cups Mandelin Blanched Almond Flour or Natural Almond Flour
4 tablespoons granulated sugar
3 tablespoons corn starch
1/4 teaspoon salt
1/2 stick of butter, chilled and diced

For the filling:

2 eggs
3/4 cup granulated sugar
1/2 cup lemon juice
zest of one lemon
2 tablespoons corn starch
dash of salt
1/2 cup powdered sugar for dusting

Directions

Preheat oven to 350°F. Grease a 8"x8" baking pan.
Whisk together dry ingredients in a mixing bowl. Add the chilled butter slices and work together with hands until evenly combined. Mixture should be crumbly.
Press into the bottom of the pan then bake for 10 minutes, until slightly browned.
Meanwhile, prepare the filling. Whisk together all ingredients until combined.
Remove the baked crust and pour the filling over it. Return to the oven and bake for 15 minutes until filling is set.
Remove from the oven and let cool in pan. Dust with powdered sugar. Cover and refrigerate until ready to serve.

Recipe Note

Photo by RJ Grant