Active Time

　　15 minutes

　　Total Time

　　2 hours, plus chilling

　　Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too. These bars are best after a day of chilling—so plan accordingly.

　　

Ingredients

Makes 12 bars

　　Unsalted butter (for pan)

　　Gluten-Free Multi-Purpose Sweet Pastry Dough (you'll need one disc; freeze remaining disc for another use)

　　4 large eggs

　　1 1/2 cups granulated sugar

　　1/4 cup all-purpose gluten-free flour

　　1 tablespoon finely grated lemon zest (from about 1 1/2 lemons)

　　1/2 cup fresh lemon juice (from about 4 lemons)

　　1/4 teaspoon kosher salt

　　Powdered sugar (for dusting)

　　

Special Equipment

An 8x8x2" baking pan

　　

Step 1

Position rack in center of oven; preheat to 350°F. Butter baking pan, then line with 2 layers of parchment, leaving a 2" overhang on all sides. Butter parchment.

　　

Step 2

Press dough into bottom and about 3/4" up sides of prepared pan. Poke all over with a fork and chill at least 30 minutes.

　　

Step 3

Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.

　　

Step 4

Meanwhile, whisk eggs, granulated sugar, flour, lemon zest, lemon juice, and salt in a medium bowl. Pour filling into crust and bake bar until set and slightly golden brown at the edges, about 25 minutes. Transfer pan to a wire rack and let cool completely, then chill at least 2 hours or up to overnight.

　　

Step 5

Loosen edges with an offset spatula or butter knife, then use parchment overhang to remove bar from pan. Transfer bar on parchment to a cutting board and cut into 4 pieces lengthwise and 3 pieces crosswise to make 12 rectangular bars. Dust bars with powdered sugar.

　　

Do Ahead

Step 6

Bars can be made 2 days ahead. Keep chilled in baking pan.