Lemon Bars (Dairy/Casein Free, Gluten Free)

Prior to going DF/CF, I used to make this quite a bit. I love citrus and lemon bars have always been one of my favorite desserts. 



Ingredients:

For the crust:
1 cup rice flour
1/2 tsp xanthum gum
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. ground cinnamon
8 Tbs. melted coconut oil

For the filling:
3/4 cup granulated sugar
2 Tbs. brown rice flour
Pinch of salt
1 tsp. finely grated lemon zest (optional)
3 eggs, at room temperature
1/2 cup fresh lemon juice
3 Tbs. rice milk

Powdered sugar for dusting (optional)
Directions:
To make the crust, preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.


In a bowl, mix together all the crust ingredients except for the coconut oil and mix well. Add the coconut oil gradually, until you get a soft texture. I used a regular spoon to mix and push down in my pan. If you like crust on the sides, then push the dough up the side a bit.
. Bake the crust until pale golden, 20 minutes (or about 15 if you're doing convection bake). Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.

To make the filling, in a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and rice milk and whisk until just blended and pour the mixture over the baked crust.

Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. It also tastes good warm, almost like a custard type of thing.

Enjoy!
adapted from Williams sonoma