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Ingredients:

• Prep time: 10 minutes 
• Cook time:  25 minutes

Ingredients:

• 1.5 cups of Germinal Organic Lemon Ginger Cookies
• 5 tablespoons butter, melted
• 3 large eggs
• 1 large egg yolk
• 1 cup granulated sugar
• ½ cup lemon juice
• 1 tablespoon lemon zest
• ¼ cup all-purpose gluten-free flour
• Lavender springs for decoration

Directions:

1. Preheat oven to 325˚F. Grease and line a 9-inch square baking dish.
   
   
2. In a food processor, blend the Lemon and Ginger Cookies into a fine dust. Then add the melted butter until texture is like wet sand. Press the cookie crumbs into the bottom of the pan.
   
   
3. In a bowl, whisk together the eggs and egg yolk. Add the flour, sugar, lemon juice, zest and a pinch of salt to whisk together.
   
   
4. Pour the lemon filling over the crust and bake for 20-25 minutes.
   
   
5. Optional: top with lavender sprigs for decoration.
   
   
6. Set in refrigerator for 1-2 hours.
   
   
7. Slice into even square bars and enjoy!