Gluten Free Lemon Bars with Almond Flour

joythebaker.com

Shonda

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subheading: For the Crust and Topping:

3 cups ( 290 grams) almond flour

½ cup ( 100 grams) granulated sugar

¼ cup ( 28 grams) cornstarch

½ teaspoon kosher salt

½ cup (1 stick, 113 grams) unsalted butter, cold and diced

A tiny splash of almond extract

subheading: For the Filling:

1 cup ( 200 grams) granulated sugar

1 teaspoon fresh lemon zest

2 ½ tablespoons ( 18 grams) cornstarch

¼ teaspoon kosher salt

3 large eggs

½ cup fresh lemon juice

½ teaspoon pure vanilla extract

½ cup fresh raspberries

Powdered sugar for topping

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