Lemon Bars

It is lime season here.  Those nice round, juicy, seedless limes.  (Key limes?)  So of course that means lemon bars or lemon meringue pie.  To make either of these recipes gluten free, all you need to do is change the crust.  For my crust I use ground almonds.  I grind my own because I like them kind of chunky, but you can also find ground almonds sold at the Food Material Mall on ChangPing.

Lemon Bars

Crust

2 c. ground almonds

1/4 c. olive oil

1/2 tsp. salt

1 TB honey

Mix well together.  Press into a 9×9 pan. Bake at 350 for 15-20 minutes, until the top is golden.  Watch carefully, the top burns easily.  (Do not use coconut oil in place of the olive oil, it gets really weird when chilled)

Top

1 1/2 c. sugar

4 eggs

3/4 c. lemon juice

1/2 tsp. baking powder.

Mix well together until yellow and frothy.  Pour over the warm crust.  Reduce oven temp to 300, bake for 30 minutes until set.  You don’t need cornstarch or flour in the topping.  It has 4 eggs!  It’ll set up nicely.  When cool, sprinkle with powdered sugar, and refrigerate until you serve it… or until your husband finds it the refrige and eats it all 🙂

 

 

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