- 1 1/4 cups white rice flour
- 1 cup confectioners’ sugar
- 3/4 cup gluten-free oat flour (such as Bob’s Red Mill)
- 1 cup butter, softened
- 4 eggs
- 1 3/4 cups white sugar
- 1/4 cup white rice flour
- 1 teaspoon baking powder
- 1 lemon, juiced
- 1 teaspoon lemon zest (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
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Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined; press into the bottom of the prepared baking dish.
Bake in the preheated oven until crust is golden brown, about 15 minutes.
Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl; stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture; pour over crust.
Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.