Gluten-free Lemon Bars

Lemons. We have a lot of them that we've harvested from our little Dwarf Meyer Lemon tree this past season. Froze most of them. I found this recipe and decided to adapt it: Melt in Your Mouth Lemon Bars
I also used my own home-grown eggs (my 6 hens are producing like crazy!)

Gluten-free Lemon Bars

Ingredients

CRUST

2 c Bobs Red Mill Gluten Free All-purpose Baking Flour

1 c butter, softened (no substituting)

1/2 c C&H Powdered Pure Cane Sugar

FILLING

4 eggs (slightly beaten)

2 c Wholesome Sweeteners Organic Milled Sugar, Unrefined

4 Tbsp Bobs Red Mill Gluten Free All-purpose Baking Flour

6 Tbsp lemon juice

FROSTING

1/2 c butter, softened

1 c C&H Powdered Pure Cane Sugar

1 tsp milk

2 Tbsp cold water

Step-By-Step

1 - Mix crust ingredients with fork, as you would for a pie crust. Pat into a 9x13 Pyrex baking dish which has been greased and floured. Bake at 350 degrees for 15 minutes.

2 - As crust is baking, mix filling with old-fashioned egg beater.

3 - After crust has baked for 15 minutes pour filling over crust and continue baking for 25 minutes. Cool bars completely.

4 - Make frosting by briskly stirring butter, powdered sugar and milk for 10 minutes. Then add 2 Tbsp. cold water one at a time. Stir until smooth. Spread over cooled bars.

These turned out really good and do practically melt in your mouth