Mirenna's Lemon Bars

Use a 9 x 13 pan and preheat oven to 350

INGREDIENTS:

Crust:

• 1 cup unsalted butter, softened or can be melted

• ½ cup organic sugar

• 2 cups gluten free flour

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

Lemon Filling:

• 6 large eggs

• 1 ½ cups organic sugar

• 1 cup (5 lemons) freshly squeezed lemon juice

• 2 heaping teaspoons lemon zest (optional)

• 1 tsp vanilla

• powdered sugar for dusting

Here's How:

1. Preheat the oven to 325 degrees F. Line a 9 x 13 pan with parchment and grease. Set aside.

2. In a bowl, beat together the softened butter, 1/2 cup white sugar, vanilla extract, and salt until well combined. Add 2 cups gluten free flour, mix and press into baking disih (should be around 1/2” thick and even)

3. Bake for 20 minutes or until lightly golden brown at the edges. Remove and set aside.

4. Very finely zest a lemon to get 2 teaspoons lemon zest. Juice the lemons until you have 1 cup of lemon juice.

5. In another bowl, lightly beat the 6 eggs together and then add the 1 ½ cups sugar and whisk. Mix together well. then add lemons and vanilla and whisk again.

6. Pour evenly over the crust and bake for another 20-25 minutes. Do not over bake. Allow to cool and then chill in the fridge until the lemon layer is firm.

7. These are best made the night before, stored in the fridge overnight, and enjoyed the next day!

8. Before enjoying, sprinkle the top of the bars with powdered sugar.

Yum!