Luscious Lemony Chestnut Bars

From Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef by Robert Landolphi

Makes 16 Bars

An original blend of sweet, tart, and nutty: a tangy taste of heaven wrapped up in one bar.

1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup chestnut flour
1/4 cup potato starch
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon baking powder
Pinch of salt
Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Line an 8-inch square pan with aluminum foil and butter the foil.

In a food processor, combine the brown rice flour, tapioca flour, chestnut flour, potato starch, 1/4 cup sugar, and the salt. Whirl to blend. Add the butter and process until a fine meal forms. Press evenly into the bottom and sides of the prepared pan to form a crust. Bake for 15 minutes, or until slightly golden.

Meanwhile, prepare the filling: In a food processor, combine the 3/4 cup sugar, the eggs, lemon zest and juice, baking powder, and salt. Process to blend. Pour into the hot crust and bake for 20 minutes, or until set. Remove from the oven and let cool completely on a wire rack. Cut into 16 squares, remove from the pan, and dust with confectioners’ sugar to serve.