½cupunsalted butter, softenedOr dairy free margarine such as Earth Balance Buttery Spread
1 ¼cupflour - gluten free or regularI used Bob's Red Mill all-purpose gluten free flour
4largeeggsat room temperature
⅔cuplemon juiceabout 3 lemons
¾teaspoonlemon oilMake sure it's food grade lemon oil or substitute the zest of one lemon
⅔cupflour - gluten free or regularI used gluten free
Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray. Set aside.
Stir together crust ingredients in a medium bowl. Press into prepared pan. Bake for 15 minutes.
Meanwhile, make the filling. Place all filling ingredients in a large bowl. Beat with an electric mixer on medium low until completely combined. Pour into cooled crust. Bake at 350°F for 25 minutes. Let cool. Sprinkle with powdered sugar using a mesh strainer. Cut into squares and serve. Store covered in the refrigerator for up to 5 days.
Don't have food grade lemon oil? Substitute 1-2 teaspoons of lemon zest.