LEMON "SQUARE" PIE

CRUST*

1/2 stick unsalted butter
1 cup almond flour (I used Bob’s Red Mill superfine blanched)
1 1/2 tablespoons cornstarch
Salt (pinch of)

*Adapted from Virginia Willis’s recipe

Heat the oven to 350°. In a glass mixing bowl, melt the butter but leaving some solid chunks. Add the remaining ingredients and thoroughly mix. Press the dough into a springform pan, making the crust as even as possible. Prick all over with the tines of a fork. Bake until browned, about 20 minutes. Let cool while making the filling.

FILLING

4 eggs
1/2 teaspoon salt
2 cups sugar
8 tablespoons lemon juice, fresh but SAVE THE ZEST before squeezing
4 tablespoons flour, all purpose
1 teaspoon baking powder

Powdered sugar

Garnish, thin slices of lemon

Turn the oven down to 325°. In a mixing bowl beat the eggs (well). Add the rest of the ingredients and pour into the cooked, but cooled crust. Bake for 30 minutes or until the center is not “jiggly”. The filling should pull away from the sides. Let cool. Run a knife around the inside of the springform pan before opening. Cut into slices and serve sprinkled with powdered sugar. Serves 8.