GF Lemon Bars

Ingredients

Instructions

1. 1

   MAKE THE CRUST: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the GF flour and powdered sugar. Add the cold butter (cut into small cubes) and use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

2. 2

   BAKE THE CRUST: Press the crumb mixture firmly and evenly into an 8x8 inch baking pan. Use the bottom of a measuring cup to pack it down. The crust should be compact with no gaps. Bake for 15-18 minutes until the edges are just starting to turn light golden. Don't overbake - the crust will bake more with the filling.

3. 3

   MAKE THE LEMON FILLING: While the crust bakes, prepare the filling. In a bowl, whisk the eggs until blended. Add the granulated sugar, fresh lemon juice, lemon zest, and rice flour. Whisk vigorously for about 1 minute until the mixture is smooth and the sugar starts to dissolve. The rice flour helps the filling set without being too dense.

4. 4

   ADD FILLING TO HOT CRUST: As soon as the crust comes out of the oven, immediately pour the lemon filling over it while the crust is still hot. This helps the filling adhere to the crust. Pour slowly and evenly.

5. 5

   BAKE UNTIL SET: Return the pan to the oven and bake for 20-25 minutes. The bars are done when the filling is set and no longer jiggles in the center when you gently shake the pan. The top may have a thin, slightly matte surface. Don't overbake or the filling will crack.

6. 6

   COOL AND CHILL: Let cool completely in the pan on a wire rack, about 1 hour. Then refrigerate for at least 2 hours (or overnight) until completely chilled and firm. This chilling step is essential - the bars cut much cleaner when cold.

7. 7

   DUST AND SERVE: Just before serving, use a fine-mesh sieve to dust powdered sugar generously over the top. Cut into 16 squares using a sharp knife (wipe the knife clean between cuts for neat edges). Serve chilled. Store covered in the refrigerator for up to 5 days.