Lemons Bars--From the Smitten Kitchen

If I had not eaten all the cookies I would have posted a picture.  This is adapted from the smitten kitchen.  One of the differences with gluten-free lemon bars is that the base is much more fragile.  Be careful pouring on the lemon, it helps to let the crust cool.

Crust:
2 sticks of butter
1/2 cup sugar
2 cups gluten-free flour
1/8 teaspoon salt (which I never put it but you can)

Lemon Top:
6 eggs
2 cups sugar
2 tablespoons of lemon zest
1 cup of lemon juice
1 cup flour

Preheat oven to 350 and butter 9x13 pan.

Make the crust by creaming the butter and sugar. Add the flour and salt until just mixed.

Press into pan.

Bake for 20 minutes. Leave the oven on and make the top.

For the lemon top, whisk together all the ingredients.

Pour top onto crust and put back into oven for 30 to 35 minutes or until set. If you let the crust cool it holds together better.

Let them cool to room temperature if you are patient enough and enjoy.