Bright and dreamy gluten-free lemon bars still have the perfect buttery crust and creamy, bold lemon custard dusted with a generous amount of powdered sugar for the perfect treat.
Preheat oven to 350. Line a 9" square pan with tin foil and spray with cooking spray. Set aside. Make the crust by combining butter, baking blend, powdered sugar, cornstarch and salt in a medium bowl. Press into your prepared baking pan and pierce several times with a fork. Bake until just set, about 15 minutes.
To make the filling, beat eggs and sugar together in a large bowl. Add zest from one lemon and the juice from both. Stir in milk and baking blend. The mixture will look very thin--don't worry, it will thicken as it bakes. Pour the filling over prepared crust and bake for just set, about 15-20 minutes. Cool completely, then cover and store in refrigerator for up to 4-5 days.
Before serving, dust generously with powdered sugar.