1 1/4Cupgluten free 1-1 flour mixwith xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
1/4Cupblanched almond meal
2Tbspwhite sugar
2Tbsppowdered sugar
1/4tspsalt
10Tbspcold salted butter
2Tbspcornstarch
For the filling:
3/4Cuplemon juice
1Tbsplemon zest
1/4Cupstrained raspberry puree
3tspsifted powdered freeze dried strawberries
4tbspsalted buttermelted
2tspcornstarch
1 1/2Cupwhite sugar
pinchsalt
pink food coloringoptional
powdered sugarfor dusting
Instructions
First, preheat the oven to 325° Fahrenheit, and line a 9x9 inch square cake pan with parchment paper, then grease with butter or cooking spray. Then, in a large bowl, whisk together the flour, almond flour, sugar, powdered sugar, salt, and cornstarch, then cut the cold butter into cubes and knead the butter into the dough with your hands until it's a dry, sandy mixture that you can press together. Pour crumbly mix into the pan and press the shortbread evenly into a layer on the bottom of the pan. Bake for 30 minutes or until just golden on the edges. Then pour in the filling:
While the crust is baking, make the filling! Combine all of the filling ingredients in a large bowl and whisk to combine - it's that easy! Pour filling into the hot crust once it's done baking, then put back into the oven and bake for 20-30 minutes or until the sides are set (the center may jiggle a little). Let cool completely on the counter, then chill in the fridge for at least two hours so that the bars can set before dusting with powdered sugar. Then slice and serve!