1/2 c butter (1 stick)
1-1/2 c Better Batter gluten free all purpose flour
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
1/2 c white sugar
1 large egg
1/2-1 c lemon curd (homemade or store bought)
Preheat oven to 350°
In a small bowl, whisk flour, cinnamon, salt and baking powder.
In a large bowl cream butter & sugar until light and fluffy (about 3 minutes), beat in egg (about 1 minute).
Gradually mix in flour mixture (and nuts if using), mix until combined.
Press half of the dough into the bottom of an 8×8 pan, spread lemon curd over the top, then gently lay/press remaining dough over the top of the curd.
Bake until top is golden, 25-30 minutes, serve warm (not hot) to spoon out or let cool and cut into bars.