Greetings! 

What’s more refreshing than Lemon Bars for dessert? 

What could be more healthy than gluten free and dairy free? 

Please meet a foodie friend: Kay Gammone. She’s the guest chef in the August edition of LETTERS from Linda. 

Here’s Kay:  

Just a few words about myself. I was born in 1958 ,to an Irish/American father and a Japanese mother. My love of cooking came about because my mother was a head cook in Madison, Wisconsin at a Mafia operated restaurant. That was in the late 50’s. I loved watching her cook. She never measured anything.

VID_20150714_192745 (1)  ~~ Watch Kay Here

Lemon Bar Recipe ( gluten and dairy free)

Shortbread Crust
3/4 cup almond meal
3/4 cup gluten free baking flour + 1/4 tsp.xanthan gum
1/2 cup confectioners sugar
1/4 tsp. salt
3/4 cup butter flavored crisco(melted and cooled)

Lemon Filling
4 large eggs
1/2 cup lemon juice
1 1/4 cup granulated sugar
1/4 cup gluten free baking flour
1/2 tsp. baking powder
1/4 tsp.salt

1) Preheat oven to 325°F. Line 8×8 pan with baking parchment paper.
2) In large bowl, whisk flours, confectioners sugar, and salt. Stir in melted crisco until just combined. Spread shortbread dough on bottom of pan and bake at 325°F for about 20-25 minutes until slightly golden on edge.

While crust is baking, in a mixing bowl, use electric mixer to beat eggs in high till frothy, lighter in color and slightly thickened. Lower speed to medium and beat in lemon juice, and sugar. Sprinkle in gluten free flour , baking powder, and salt. Mix to combine.

Pour mixture over shortbread crust. Bake at 325°F until set and slightly golden; about 25-30 minutes. Remove from oven and allow to cool. Cover and refrigerate at least one hour before cutting.Makes 16 servings.

Thank you, Kay!

Linda here: To celebrate August and Reading, please check out my newsletter. You could win a KINDLE. http://eepurl.com/buRlo9