Instructions:

• Preheat your oven to 350°F (175°C). In a medium bowl, mix together 1 cup of gluten free flour and 1/2 cup of granulated sugar. Add the cold, cut-up salted butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Add 2 tablespoons of water and mix until the dough comes together. Press the dough into the bottom of a greased 9x9 inch baking pan, ensuring an even layer.
• Place the pan in the preheated oven and bake for 15-20 minutes until lightly golden. Keep an eye on it to prevent over-browning.
• While the crust is baking, whisk together 1 cup of granulated sugar, 1/2 cup of lemon juice, 2 tablespoons of lemon zest, and 4 lightly beaten eggs in a large bowl. Add 1/4 cup of gluten free flour and mix until smooth and well combined.
• Once the crust is done, pour the lemon filling over the hot crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
• Remove the bars from the oven and let them cool in the pan. Once cool, refrigerate for at least 2 hours to allow them to firm up. When ready to serve, dust with powdered sugar if desired, cut into squares, and enjoy!