Almond-Lemon Bars

• Cooking spray
• 1.3 ounces potato starch (about 1/4 cup)
• 1.15 ounces brown rice flour (about 1/4 cup)
• 0.9 ounce almond meal flour (about 1/4 cup)
• 1/4 cup packed brown sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon salt, divided
• 1/4 teaspoon almond extract
• 1 1/2 cups granulated sugar
• 2 tablespoons white rice flour
• 2 tablespoons grated lemon rind
• 6 tablespoons fresh lemon juice
• 1 teaspoon baking powder
• 4 large eggs
• 2 teaspoons powdered sugar

1. Preheat oven to 350u0b0.
2. Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
3. Weigh or lightly spoon potato starch, brown rice flour, and almond meal flour into dry measuring cups; level with a knife. Place potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt, and almond extract in a food processor; process until well blended. Press mixture into bottom of prepared pan. Bake at 350u0b0 for 10 minutes; cool 15 minutes on a wire rack.
4. Wipe out food processor bowl with a paper towel. Place 1/4 teaspoon salt, granulated sugar, white rice flour, and next 4 ingredients (through eggs) in food processor; process until well blended. Pour into prepared crust.
5. Bake at 350u0b0 for 25 to 27 minutes or just until center is set. Cool completely in pan on a wire rack.
6. Lift lemon bars from pan, using foil sides as handles. Cut into 16 squares. Remove from foil; place on a platter. Dust with powdered sugar.

cooking spray, starch, brown rice flour, flour, brown sugar, butter, salt, almond extract, sugar, white rice flour, lemon rind, lemon juice, baking powder, eggs, powdered sugar

Taken from www.myrecipes.com/recipe/almond-lemon-bars (may not work)