I grew up eating Lemon Square bars every summer.  My mother was diligent in making one of her favorite treats.  With the help of 123 Gluten Free Mixes, I've got a great Gluten Free Lemon Bar recipe I want to share with  you today.

Ingredients: 

•  1 package 1-2-3 Gluten Free Lindsay's Lipsmackin' Roll-out & Cut Sugar Cookies dough prepared according to package instructions
• 4 eggs
• 1/2 cup sugar
• 4 Tbsp tapica flour
• Zest of 1 lemon, finely grated
• 3/4 cup lemon juice
• 1/8 tsp. salt
• 1/4 tsp lemon extract
• Dusting of powdered confectioner's sugar

Directions:

1.  Prepare dough of 1 package 1-2-3 Gluten Free Lindsay's Lipsmackin' Sugar Cookie Mis
2. Preheat oven to 350 degrees
3. Line 9"x 13" baking pan with foil.  Spread cookie dough in pan evenly. Refrigerate for 1/2 hour. Bake cookie dough for 5-20 minutes, until golder brown.
4. In bowl of mixer with paddle attachment, mix eggs, sugar, tapioca four, lemon zest, lemon juice, sale & lemon extract. Mix well.
   
5. Remove pan from oven. Pour lemon juice mixture over cookie dough.
6. Reduce oven temperature to 325 degrees F.  Bake for 20 minutes until topping feels firm when touched.
   
7. Cool for 30 minutes.  Using the foil, carefully remove from pan and cool completely.  Dust with powdered sugar. Cut & serve.