This recipe comes to you from The Food Nanny (it’s also where I order my Kamut Flour until we start growing and milling our own)! She has shared this to her IG and it’s in her cookbook as well. Please note: this does require at least 2 hours of chilling so plan accordingly!

Ingredients

• Crust
  • 1 3/4 cup kamut flour (or 2 1/2 cups wheat or white flour)
  • 1/2 cup sugar (baking stevia I use)
  • 1/4 tsp salt
  • 1 cup (2 sticks) cold butter
• Filling
  • 1/4 cup kamut flour (or 1/2 cup wheat or white flour)
  • 1 1/2 cups sugar (used above sub)
  • 4 eggs
  • 4 medium sized lemons
  • Powdered sugar for sifting on top of bars (stevia powdered sugar)

Directions

• Set oven to 350 and spray 9 x 13 baking pan
• In a medium bowl, add crust ingredients together- adding in butter chunks last and when mixture resembles blue cheese crumbles, empty into pan
• Pat with fingers and spread, covering entire bottom of pan
• Bake for 20 minutes
• While crust is baking, prepare filling by whisking flour, sugar, and eggs together
• Zest all 4 lemons and then slice in half to juice. Use a strainer so seeds don’t make it into the filling. Lemon juice should equal 3/4 – 1 cup of juice
• Remove crust from oven, pour in filling, baking additional 20 minutes
• Remove and place in fridge, uncovered, for 2 hours
• When cool, dust top with sifted powdered sugar

Cut and enjoy!

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