Ingredients
For the Crust:
- 1 cup gluten-free all-purpose flour blend gum-free
- 1/3 cup confectioners’ sugar plus extra for dusting
- 1/4 teaspoon salt
- 2 teaspoons lemon zest
- 1/2 cup unsalted butter melted and cooled
For the Filling:
- 4 large eggs at room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 2/3 cup lemon juice freshly squeezed, juice of about 4 lemons
- 1/2 cup gluten-free all-purpose flour blend
Instructions
- Preheat oven to 325°F. Grease an 8-inch square pan and line with parchment, leaving an overhang.
- Whisk together the gluten-free flour, confectioners’ sugar, salt, and lemon zest in a bowl. Stir in the melted butter. If it's too dry, add more butter until it can be pressed into the pan evenly. Pack the mixture into the pan.
- Put the pan in the oven and bake the crust until it firms up and just begins to set, about 15-20 minutes. Take the pan out of the oven and let it cool for a short while.
- In another bowl, whisk together the eggs, granulated sugar, baking powder, lemon juice, and the gluten-free flour until smooth and well combined.
- Pour the lemon filling evenly onto the warm crust.
- Place the pan back in the oven and bake until the filling is just set and has a slight jiggle in the center when you gently move the pan, around 22 to 27 minutes.
- Remove the pan from the oven and allow the bars to cool in the pan for about 20 minutes. Then, transfer the pan to the refrigerator and chill for at least 2 hours to firm up the bars.
- Once chilled, run a knife along the edges of the parchment paper to release the bars. Lift them out using the overhang and dust lightly with extra confectioners’ sugar. Cut into 12 squares. Serve cold.
