Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jul 7, 2017
Recipe courtesy of Becky of The Cookie Rookie
For the Crust 1 1/2 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1/2 cup granulated sugar 1/2 cup cold salted butter, cut into pieces 2 tablespoons water
For the Filling 1 1/2 cups sugar 1/2 cup fresh lemon juice 2 tablespoons freshly grated lemon peel 4 eggs, lightly beaten 1/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
For Serving Powdered sugar (powdered sugar is gluten free as long as it uses cornstarch or tapioca starch as it's starch base. so just be sure to double check ingredient list)
Heat Oven to 350F. Spray a 9x9 baking dish with nonstick spray and set aside. (I also like to line with foil and then spray...makes pulling them out of the pan much easier)
For the Crust In a medium bowl, combine flour and sugar. Use a fork or knives to stir in the butter until a crumbly mixture results. Add water a bit at a time. Take mixture and press evenly into the bottom of the pan. Bake for approximately 25 minutes until slightly golden and set.
For the Filling In a mixing bowl, stir together all of the filling ingredients until smooth.
Pour mixture over the still hot crust.
Bake 22-26 minutes or until set in the middle. Let cool on the counter for a minimum of two hours. Cut into squares and sprinkle with powdered sugar. If not immediately serving, store in the fridge.