Ingredients

For the crust: 

• 1 box gluten free honey Graham’s (7.5 oz) 
• - we used Pamela’s Honey Graham’s Gluten-Free Graham Style Crackers
• 1 tablespoon tapioca starch 
• 1/4 cup maple syrup (can also sub honey) 
• 3 tablespoons cold butter 
• Zest of 1 lemon 
• 1/4 teaspoon sea salt 

For the filling: 

• 3/4 cup fresh squeezed lemon juice (about 4 lemons- use the 2 you zest!)
• 6 large eggs 
• Zest of 1 lemon
• 1/2 cup maple syrup 
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon tapioca starch, sifted 

For serving:

• Powdered sugar 

Instructions

1. Preheat oven to 350 degrees
2. Add all crust ingredients to a food processor- process until a ball forms
3. Press dough evenly into an 8x8 pan that’s lined with parchment paper- press the dough up a bit on the sides to form a slight crust. Pro tip: Use another sheet of parchment paper to press down! 
4. Bake at 350 for 20 minutes or just until golden brown 
5. Make the filling while the crust is baking 
6. Add all ingredients into a bowl and whisk until combined 
7. Once the crust is done baking, turn the oven down to 325 degrees. Let the crust cool for 8-10 minutes on the counter then slowly pour the lemon filling over the crust, making sure the crust doesn’t float up. 
8. Bake for 20-25 minutes or until the filling is set and not runny.
9. Let cool completely and then place in fridge for an hour or two until chilled 
10. Lift the lemon bars out of the pan using the parchment paper, dust with powdered sugar and cut into squares to serve. 

Store in refrigerator.