Gluten / Dairy Free Lemon Bars

Gluten/Dairy Free Lemon Bars

 

Ingredients:

Shortbread Crust:

1 cup rice flour

½ cup cornstarch

½ cup powdered sugar

¾ cup coconut oil

 

Lemon Curd Filling:

4 eggs

1 cup sugar

1 tbsp rice flour

1 tbsp cornstarch

¼ cup lemon juice

1 tbsp lemon peel, zested

Powdered sugar

 

Directions:

1.    Preheat oven at 350F.

2.    Cut coconut oil into the flour mixture (I just sort of smashed it together with my hands… but that’s because I didn’t want to get anything else dirty).

3.    Pat into the bottom of a 9x13 pan. Bake 18-20 mins. Let cool

4.    Beat eggs. Add sugar, rice flour, cornstarch, lemon juice, and lemon peel. Whisk until smooth.

5.    Pour over crust and bake at 325F for 20 mins or until filling is set. Dust with powdered sugar.