Ingredients
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Cooking spray
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1 cup gluten free flour blend
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1 1/4 cups sugar, divided
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1/4 tsp salt
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1/2 cup (1 stick) cold butter, diced
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3 lemons
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2 large eggs
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2 tbsp gluten-free cornstarch
Steps
1
Preheat oven to 350°F. Coat an 8x8-inch baking pan with the cooking spray.
2
In a food processor, pulse the flour blend, ¼ cup sugar, and salt to combine. Pulse in the butter and 3 tbsp water until mostly incorporated, stopping and stirring mixture occasionally. Pat dough into the bottom of baking pan. Bake 20 min., until dry to the touch and set.
3
Into a medium bowl, grate 1 tbsp zest and squeeze ½ cup juice from the lemons. Whisk in the eggs, cornstarch, and remaining 1 cup sugar until smooth. Pour lemon mixture directly over the warm crust.
4
Bake 15–20 min., until filling is set. Cool completely on wire rack before cutting into bars.
