Lemon Bar Recipe

Gourmet… my way.

👉🏻 Preheat your oven to 350 degrees.

👉🏻 Lightly line a 9x13" baking pan with butter. Then coat the butter with a thin layer of turbinado sugar.

👉🏻 Start by making your crust. Here’s what you’ll need:

• 1 c unsalted butter

• 1/2 c sifted powdered sugar

• pinch of salt

• 2 cups gluten-free flour (Krusteaz is my preferred)

• 2 tbsp crushed dried lavender (or fresh from the garden)

• 1 tbsp lemon zest

👉🏻 Use an electric mixer, fitted with a paddle attachment. Cream butter and powdered sugar until it resembles a buttercream texture. Add the salt and gradually the flour. Mix on low-medium speed until it looks like a dough. Fold in the lavender and lemon zest.

👉🏻 Press the crust dough to the bottom of your pan. Bake for 15 to 20 minutes until a light golden brown color.

👉🏻 While the crust is baking, get started on the gooey lemon goodness. Here’s what you’ll need:

• 4 eggs slightly beaten

• 2 cups granulated sugar

• 1/2 tsp baking powder

• 1/4 cup gluten-free flour

• 1/4 cup lemon juice

• 3 tbsp lemon zest (really, just measure with your heart here)

👉🏻 Rinse out your stand mixer bowl and use the whisk attachment. Combine the ingredients above and beat until smooth.

👉🏻 Once the crust is baked, pour the lemon goodness over the hot crust and throw it back into the oven for 20 to 25 minutes. You’re looking for the filling to firm up.

👉🏻 The hard part is waiting for it to cool completely. Once it’s cool (enough), sprinkle powdered sugar on the top. I usually do this with my sifter.

👉🏻 Cut into squares and enjoy!