Lemon Bars

For those of us who believe we can cheat and get away with it, this is a recipe for my all time favorite treat, Lemon Bars.

THIS RECIPE CONTAINS EGGS!

Despite the above statement, I did indeed develop this recipe and I know God was watching cause I only had to make this one batch - and whala! awesome, delicious, I'll regret it later, Lemon Bars!

1/2 cup millet flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1/2 teaspoon xanthan gum
1/4 cup powdered sugar
1/4 cup GF oat flour or almond meal
1/8 teaspoon sea salt
3 tablespoons olive oil
3/4 cup evaporated cane juice (cane sugar)
1 tablespoon brown rice flour
1 tablespoon tapioca starch
1 teaspoon freshly-grated lemon rind
1/2 cup freshly-squeezed lemon juice (from about 3 medium lemons)
2 large eggs
1 egg white
2 tablespoons powdered sugar

1. Preheat oven to 350 degrees F. Place oven rack in middle of oven. Lightly oil an 8" baking dish.
2. In an airtight container combine millet flour, brown rice flour, tapioca starch, xanthan gum, powdered sugar, GF oat flour, and sea salt; place on lid and shake to combine. Pour the bowl of a food processor.
3. Add olive oil, a tablespoon at a time, pulsing to between each addition; the mixture will appear like large peas. Pour crust out into prepared baking dish; press into bottom of dish and to meet all sides.
4. Place baking dish in preheated 350 degree F oven and bake for 20 minutes.
5. Meanwhile, combine evaporated cane juice, brown rice flour, tapioca starch, grated lemon rind, lemon juice eggs and egg white; beat with wire whisk to combine and to dissolve sugar completely.
6. Remove crust from oven; reduce oven temperature to 325 degrees F.
7. Pour lemon egg mixture over crust and return to oven; bake 20 minutes.
8. Remove from oven to wire rack to cool completely prior to refrigeratating for at least 2 hours.

Once cold and set, remove from refrigerator and sprinkle on 2 tablepsoons powdered sugar, slice into bars and serve.

Yield: 12 - 16 bars
Refrigerate in an airtight container up to 3 days.