Gluten & Dairy Free Meyer Lemon Bars with Gingersnap Crust

Course Desserts

Ingredients in this Recipe

1 cup fresh Meyer Lemon juice, about 10 small lemons
1 cup sugar
1 egg white
1 tablespoon coconut oil, melted
1/2 teaspoon salt
1/4 cup cornstarch
4 tablespoons Meyer Lemon zest, about 10 small lemons
7 ounces gluten free gingersnap cookies

Recipe Preparation

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