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- based on Lemon Bars from Cornsilk
- For crust:
- 1/2 c. chilled butter cut into cubes
- 1/4 c. sugar
- 1 c. all-purpose flour
- 1/4 c. sliced almonds
- For filling:
- 2 farm fresh eggs
- 3/4 c. sugar
- 2 T. fresh Meyer lemon juice
- 2 T. all-purpose flour
- 1/2 t. baking powder
- 1/4 c. sliced almonds
- 1/4 c. powdered sugar (optional but highly recommended)
View Full Recipe at Eliots Eats
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