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
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
½ cup of lemon juice
Zest of 2 lemons
parchment paper or aluminum foil
13 x 9 pan
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.