Lemon bars in Reverse

Oner of my favorite desserts in the summer is lemon bars because they are light and refreshing and you only need a little bite to get your sweet tooth to go away

Reversed Lemon Bars Gluten Free

Cookie ingredients

2 ½ cups oat Flour

1 cup Powdered Sugar

2 sticks of butter ½ pound

Lemon Curd Ingredients

2 cups of Sugar

2 Tablespoons Corn starch

4 eggs

½ cup of lemon juice

Zest of 2 lemons

Equipment

parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

 

In a large bowl Mix Together Oat Flour and Powdered sugar

 

Next Cube butter

 

Mash together with your hands until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

 

Next place a bunch of dollops in bottom of the pan

 

Then press down until smooth

Place cookie bottom in oven for 18 min.

 

While Cookie bottom cooking make Lemon mixture.

Take Sugar and cornstarch combine in same bowl that you used to make cookie bottom

 

Take whisk and whisk in eggs two at a time.

 

 

Add Lemon Zest.

 

Add Juice over strainer so seeds stay in strainer.

 

Then when Cookie Bottom is golden Poor lemon mixture on top of Cookie bottom. Do not freak out when you see the lemon curd going to the bottom and the cookie emerging to the top. Thats what makes them reversed.

Let cook for 35 to 40 min until firm

Cool over night or for 6 hours in refrigerator.

 

Cut and serve into 1 inch squares and sprinkle with powdered sugar.