Lemon Bars (Gluten-Free)

Adapted Ina Garten Recipe

For the crust:
½ cup confectioners’ sugar
1 cup brown rice flour
1 cup cornstarch
A pinch fine sea salt
1 cup unsalted butter, room temperature
1 tsp. vanilla
2-3 Tbsp. milk

For the filling:
7 large eggs, room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup gluten-free all-purpose flour (like Bob’s Red Mill)
Confectioners’ sugar, for dusting
11 oz. white chocolate chips (optional)

Preheat the oven to 350◦F.

For the crust:

Line a 9 X 13 X 2-inch baking pan with foil and lightly coat with canola spray. In a medium-sized bowl, whisk together the rice flour, sugar, and salt. Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Add flour mixture. With the mixer on low, mix until the dough begins to come together. Use the milk if it remains in a crumbs-like texture.

Transfer dough into the prepared pan. With rice-floured hands, or a spatula, flatten the dough into one even layer. Bake the crust for 15- 20 minutes, until very lightly browned. Cool on a wire rack while preparing the filling. Increase oven to 375◦F.

For the filling:

In a large bowl, stir together the sugar and flour.  Add  eggs, lemon zest, and lemon juice. Whisk to combine, being sure to dissolve any lumps.  Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar, or chill, then coat with white chocolate.

Cook’s Notes:

• Want a crust with all-purpose flour shortbread crust?  Try this one.
• If covering in chocolate: Bring the bars to room temperature in the baking pans, on the wire rack. Refrigerate until firm and well chilled. With a sharp, straight edged knife, cut into squares. Melt the chocolate or candy coating in a microwave-safe bowl, in 30 second intervals, and stir until completely smooth. Use a small spatula or fork, to spread or dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray, and repeat until all bars are dipped. Refrigerate the tray to set the chocolate, about 10 minutes.