Preheat oven to 350°F. Spray a 9x9-inch baking pan 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)
In a medium bowl, combine the flour and sugar. Use a fork or knives to stir in the butter until a crumbly mixture results. Add the water a bit at a time. Take mixture and press evenly into the bottom of the pan.
1½ cups Bob's Red Mill 1:1 Gluten Free Flour, ½ cup granulated sugar, ½ cup salted butter, 2 tablespoons water
Bake for approximately 25 minutes until slightly golden and set.
For the Filling
In a large bowl, stir together all of the filling ingredients until smooth.
1½ cups granulated sugar, ½ cup lemon juice, 2 tablespoons grated lemon zest, 4 large eggs, ¼ cup Bob's Red Mill 1:1 Gluten Free Flour
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 2 hours. Cut into squares and sprinkle with powdered sugar.
Powdered sugar
Video
Notes
Powdered Sugar: Powdered sugar is gluten free as long as it uses cornstarch or tapioca starch as its base. so just be sure to double-check the ingredient list.
If you want to make this dessert with regular flour (instead of gluten free) that's no problem at all! Just use all-purpose flour in place of the gluten free flours.
Nutritional information does not include optional ingredients.
Storage: Store gluten free lemon bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.