1CupCup Gluten-Free Flour (I use Bob’s Red Mill 1:1 flour)
½ CupCupAlmond Flour
½CupPowdered Sugar
1 2/3Tbsp Cornstarch
¼TspSalt
½CupUnsalted Butter, cut into ½” cubes and chilled
Meyer Lemon Filling
3Eggs
1CupGranulated Sugar
5TbspCornstarch
½TspGround Ginger
¼ TspSalt
¾CupFresh Meyer lemon juice
Optional
1TbspPowdered sugar to finish
Instructions
Preheat the oven to 350F and line a 8x8 in baking pan withparchment paper, leaving a 2” overhang of parchment on the sides.
Combine the gluten-free flour, almond flour, powderedsugar, cornstarch, salt, and cold butter cubes in a largebowl or bowl of a stand mixer equipped with a paddleAttachment. Mix at medium speed or by hand with a pastry blender until it resembleswet sand, about 2-3 minutes. The mixture should hold together when pressed together with your fingers but remaineasily crumbled.Press the mixture into the pan to form an even layer of crust. If desired, use the bottom of a glass or measuring cup to press the mixture evenly into the pan. Bake the crust until lightly golden around the outside andmatte/dry in appearance throughout, about 20-22minutes. Remove from the oven and cool completely on a wire rack, about 30 minutes.Reduce the oven temperature to 300 degrees F. While the crust cools, whisk the egg, granulated sugar,cornstarch, ground ginger, and salt together in a largebowl. Once homogenous, add Meyer lemon juice andcontinue whisking until the juice is incorporated. Pour the filling over the crust.Return the baking pan to the oven and bake for approximately 30 minutes or until it appears set when jiggled lightly.Remove from oven and let cool to room temperature inthe pan. Cover with plastic wrap or tin foil and refrigerate atleast 3 hours or up to overnight. When ready to serve, lift the bars from the pan using the parchment and cut into 16 squares. If desired, sift a fine layer of powdered sugar over the lemon bars before serving. Recipe by Jeff Chudakoff