Gluten-Free Lemon Bars with an Almond Crust

subheading: For the almond crust:

1 cup almonds (blanched or unblanched), ground to a fine powder in a blender or food processor (be careful not to over-process or you’ll end up with almond butter!)

2 tablespoons butter, melted

2 tablespoons sugar

subheading: For the lemon curd filling:

6 egg yolks

½ cup sugar

⅓ cup fresh lemon juice (plan on about 2 to 3 lemons)

Zest from one lemon

½ cup (1 stick) unsalted butter, cut into pieces

Confectioners’ sugar, for serving

Directions at biggirlssmallkitchen.com

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