Description
Light, luscious, and full of sunshine
Ingredients
1 cup (2 sticks) butter, softened
2 cups gluten free flour
1/2 cup powdered sugar, plus additional for decorating the top
4 eggs at room temperature
2 cups sugar
1/2 cup lemon juice
The zest from one lemon
4 Tbsp arrow root powder
Instructions
Combine flour, butter, and 1/2 cup powdered sugar, mixing until crumbly. Press into a greased 9×13″ pan. Allow to stand for an hour, then bake for 20 minutes at 350℉.
Meanwhile, beat together eggs, sugar, lemon juice, lemon zest, and arrow root powder. Pour on top of crust while it is hot. Bake 15-18 minutes, or until filling doesn’t jiggle and some spots begin to turn light golden brown.
Cool completely. Dust with powdered sugar and cut into bars.
Notes
Any cup-for-cup gluten-free flour should work. I use this flour blend, which is always on hand at home.
