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Gluten-Free Lemon Bars

Ingredients

For the crust

  • ½ pound unsalted butter room temperature
  • ½ cup granulated sugar
  • 2 cups gluten-free flour
  • ⅛ teaspoon kosher salt

For the filling

  • 6 extra large eggs room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest 4-6 lemons
  • 1 cup lemon juice freshly squeezed
  • 1 cup gluten-free flour
  • Confectioners’ sugar for dusting

Instructions

  1. Preheat the oven to 350℉.

  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the gluten-free flour and salt and, with the mixer on low, add to the butter until just mixed. Place the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

  3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

  4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and gluten-free flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

  5. Cut into squares and dust with confectioners’ sugar.