1/2 cup brown rice flour
1/8 cup (2 tablespoons) cornstarch
1/2 teaspoon xanthan gum
4 tablespoons Earth Balance shortening or buttery-flavored spread
1/8 cup (2 tablespoons) dark brown sugar, packed
3 tablespoons cornstarch
1 1/4 teaspoons baking powder
4 1/2 tablespoons fresh squeezed lemon juice
grated zest of 1 1/2 lemons
3/4 cup granulated (white) sugar
Powdered sugar, to sprinkle over the top
Pre-heat oven to 350 degrees. In a small bowl, combine rice flour,
cornstarch and xanthan gum; mix well. Cream the shortening with an electric mixer. Add the sugar as you continue beating. Turn mixer to low speed, and slowly add the flour mixture. Press the dough evenly into an ungreased 8x8 inch square pan (preferably non-stick). Bake for 15 minutes. Remove and let cool slightly.
Meanwhile, whisk the eggs until blended. Add all the filling ingredients (except the powdered sugar), and mix well. Pour over the shortbread crust, and return to the oven (still at 350 degrees). Bake approximately 25 minutes, or until the filling is set; (do not over bake; check before end time). Remove from oven and sift powdered sugar liberally over the top. Let cool slightly before cutting into squares. Store in a cool place, or in the refrigerator.