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Ingredients

1 ¼ cups white rice flour 1 cup confectioners' sugar ¾ cup gluten-free oat flour (such as Bob's Red Mill®) 1 cup butter, softened 4 eggs 1 ¾ cups white sugar ¼ cup white rice flour 1 teaspoon baking powder 1 lemon, juiced 1 teaspoon lemon zest

Nutrition Info

203.7 calories carbohydrate: 29.8 g cholesterol: 51.3 mg fat: 8.9 g fiber: 0.5 g protein: 2.1 g saturatedFat: 5.2 g servingSize: - sodium: 86.5 mg sugar: 19.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined, press into the bottom of the prepared baking dish.
Bake in the preheated oven until crust is golden brown, about 15 minutes.
Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl, stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture, pour over crust.
Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.

24 servings

A traditional but tangy lemon bar. These were truly raved about by my full gluten-eating relatives.