Description
These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
Ingredients
- 2 cups King Arthur Almond Flour
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 6 tablespoons cold butter, diced
- 2 large eggs
- 1 cup sugar
- ⅓ cup lemon juice
- 2 tablespoons gluten-free cornstarch
- 1 pinch salt
Prep Time: 20 mins
Cook Time: 36 mins
Total Time: 2 hrs 56 mins
Servings: 16