Ingredients Makes 36 squares (1 per serving)
| BASE | ||
| 1⁄4 cup | brown rice flour | 50 mL |
| 3⁄4 cup | cornstarch | 175 mL |
| 3 tbsp | tapioca starch | 45 mL |
| 1 tsp | xanthan gum | 5 mL |
| 1⁄4 cup | packed brown sugar | 50 mL |
| Pinch | salt | Pinch |
| 1⁄3 cup | vegetable oil | 75 mL |
| 1 | egg | 1 |
| TOPPING | ||
| 4 | eggs | 4 |
| 11⁄2 cups | white (granulated) sugar | 375 mL |
| 2 tbsp | grated lemon zest | 25 mL |
| 1⁄2 cup | freshly squeezed lemon juice | 125 mL |
| 1⁄4 cup | cornstarch | 50 mL |
| 1 tsp | GF baking powder | 5 mL |
Instructions
Prep
- Preheat oven to 350°F (180°C)
- 9-inch (23 cm) square baking pan, lightly greased and lined with parchment paper
- Base: In a food processor, pulse brown rice flour, cornstarch, tapioca starch, xanthan gum, brown sugar and salt to combine. In a small bowl, whisk together oil and egg. With the motor running, through the feed tube, add egg mixture in a slow, steady stream and process for 5 to 10 seconds or until mixture resembles coarse crumbs.
- Press evenly into bottom of prepared pan. Bake in preheated oven for 12 to 15 minutes or until set. Reduce oven temperature to 325°F (160°C).
- Topping: Meanwhile, in a bowl, using an electric mixer, beat eggs, sugar, lemon zest, lemon juice, cornstarch and baking powder until blended. Pour over the hot base.
- Bake for 35 to 40 minutes or until light golden and firm to the touch. Let cool completely in pan on a rack, then cut into squares.
- Store in an airtight container at room temperature for up to 3 days or individually wrapped in the freezer for up to 2 weeks.
If your baking pan has a light-colored finish, bake the base for an extra 3 minutes and the topping for up to an extra 5 minutes.
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