Whoops, a day late. But life has been that way this week.
Messing around this week with recipes, when I wasn't scrambling to keep up with life, I made these for my daughter. She loved them. The secret is to get the gluten-free pie crust and use that. This makes an 8x8 pan of about 16 bars, depending on how you cut them.
Gluten-Free Lemon Bars
1/4 package Pillsbury gluten-free pie crust
3/4 c. sugar
1/4 c. lemon juice
1 T. gluten-free baking mix (or use 1 T. of the pie crust)
1/2 t. baking powder
Lightly spray an 8x8 baking dish with cooking spray. Crumble pie crust into pan, pat into a smooth crust. Bake at 350° for 18-20 minutes, just until lightly browned.
Meanwhile, beat sugar, lemon juice, eggs, baking mix, baking powder, and salt in a mixing bowl until thick and smooth. Set aside.
When crust is done, pour filling over hot crust. Bake at 350° for another 20-25 minutes, until filling is set and top is very lightly browned. Let cool before serving.