• Heat oven to 350F and line a 9x13 baking dish with parchment paper.

Shortbread crust

• Add flour, sugar, salt, and soften or melted butter into your stand mixer with a paddle attachment. Mix till all combined and dough is created.
• Add the dough into your lined pan and press down into a flat even layer. Bake at 350F for about 15 minutes or until a light golden color. Don't overbake it, as Gluten-Free dough would get very dry and crumbly very fast.

Lemon Topping

• While the crust is baking add the sugar to a stand mixer with a paddle attachment and add the zest of three lemons. Let it slowly mix until the zest is fully incorporated and sugar is a light yellow color. The zest will let go of oils and aroma when spinning for awhile.
• Add half a cup of Gluten-Free flour to your mixed sugar with lemon zest and mix well.
• Whisk in the lemon juice and add the eggs then mix very well until completely combined
• Pour the filling onto the warm crust, then transfer to the oven and bake for about 20-25 minutes, turning around halfway through the bake.
• When done baking, allow cooling for an hour before chilling in the refrigerator for 2-3 hours. Longer the better.
• When you are ready to serve your bars, Dust with powdered sugar and cut into using a clean, sharp, damp knife.