This is my first attempt at an old favorite from pre-gluten free baking.  These things are like crack. Kiss your diet goodbye.

Recipe from Fargo Lutheran Church cookbook, heavily adapted by me.

Crust

1.5 sticks of butter

1.5 cups of Bobs Red Mill gluten free flour blend

.5 cup (6 tablespoons) powdered sugar

Mix thoroughly and pat into a 9 x 13 pan or large fluted tart pan.  Mine was 11 (round) inches and it was pretty tight with slopping over the edges.  12 or 13 would work better.  This dough was surprisingly easy to handle.  I didn’t need to chill it or grease my fingers at all. Bake 15 minutes at 350-375.  Gluten free things seem to need higher heat. Should be slightly brown and look dry.  May rise some.  Let it cool a bit before adding:

Filling

1.5 cups white sugar

3 tablespoons flour blend mentioned above.

3/4 teaspoon Baking Powder

3 eggs, beaten

Mix these and add last,

One lemon, Juice and zest chopped fine

Mix and pour over crust. Return to oven for 25 minutes.

Frosting

1 cup powdered sugar

1.75 tablespoons butter, soft or melted

Juice of one lemon, abt 3 tablespoons.  More if you like things tart. Add additional lemon juice one tablespoon at a time and taste in between each addition.  Seems to work best to blend the sugar and butter until it is a kind of paste, then add the lemon juice.  It tends to be lumpy.  A little warming on the stove where the oven vents helps with the lumps.

Pour over cooled bars in pan.  Or add over hot bars for a different texture.  Both ways are good.  If hot, it blends more with the filling and looks more clear. If cool, it sits on top, looks white, and gives three distinct layers of flavor.