Lemon Bars

Lemon Bars (Adapted from the Barefoot Contessa.)

For the Crust
1/2 lb butter , at room temp.
1/2 teaspoon xanthan gum
1/2 cup granulated sugar
2 cups rice flour
1/8 teaspoon salt
For the filling
6 extra large eggs (or 7 large), at room temp
3 cups granulated sugar
2 tablespoons grated lemons, zest of (4 to 6 lemons)
1 cup freshly squeezed lemon juice
3/4 teaspoon xanthan gum
1 cup rice flour
confectioners' sugar , for dusting
Directions
1. Preheat oven to 350 degrees.
2. For crust: Cream butter and sugar until light and fluffy.
3. Combine xanthan gum, rice flour and salt and add to the butter until just mixed.
4. With floured hands, or the bottom of a floured measuring cup, press into a 9x13x2 inch glass dish.
5. Chill.
6. Bake for 15 to 20 minutes, until very lightly browned.
7. Let cool completely. (At least an hour)
8. Preheat oven again to 350
9. For the Filling: Whisk together eggs, sugar, lemon zest, lemon juice, xanthan gum and rice flour.
10. Pour over the crust and bake for 30 to 35 minutes until the filling is set.
11. Let cool to room temp.
12. Cut into triangles and dust with confectioner’s sugar.
13. Store in the fridge.

Note: Make sure to cool the crust completely before filling, as it is very fragile at that stage.