Lemon Squares

For the crust:
1 cup (2 sticks butter)
100 g (1/2 c.) sugar
40 g brown rice flour
40 g sorghum flour
100 g sweet white rice flour
70 g tapioca starch

For the filling:
4 eggs
200 g sugar
3 lemons, juiced
15 g sweet white rice flour
15 g tapioca starch

Crust:
Preheat oven to 350
Cream butter, add sugar (100 g), add flour (for crust).
Press crust mixture into the bottom of a 13x9" pan.
Bake crust for 20-25 min, until firm and golden.

Filling:
Wisk together sugar (200 g) and flour (for filling). Wisk in eggs and lemon juice.
Pour over baked crust.
Bake for an additional 20 min
Let cool completely in pan, bars will solidify.

Sift powdered sugar over the top just before serving.

660 carbs in recipe
18 carbs/piece

makes 36 pieces