Ingredients
For the crust:
1 1/2 cups gluten-free all-purpose flour
1/2 cup powdered sugar
3/4 cup unsalted butter, melted
For the lemon filling:
4 large eggs
1 1/2 cups granulated sugar
1/4 cup gluten-free all-purpose flour
1/2 cup freshly squeezed lemon juice
Zest of 2 lemons
Preparation
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
In a mixing bowl, combine the gluten-free all-purpose flour and powdered sugar for the crust. Stir well to combine. Add the melted butter and mix until the mixture resembles coarse crumbs.
Press the crust mixture into the prepared baking dish, ensuring an even layer. Bake in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and set aside.
In a separate mixing bowl, whisk together the eggs, granulated sugar, gluten-free all-purpose flour, lemon juice, and lemon zest until well combined.
Pour the lemon filling over the baked crust, spreading it evenly. Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
Remove from the oven and let the lemon bars cool completely in the baking dish. Once cooled, refrigerate for at least 1 hour to allow the bars to set completely.
Once chilled, remove the lemon bars from the baking dish using the parchment paper. Cut into squares or bars of your desired size.
Dust the tops of the lemon bars with powdered sugar before serving. Enjoy!
