Ingredients - Crust:

·        1 1/2 cups butter

·        2 1/4 cups all-purpose flour or Bob’s Red Mill Gluten Free all purpose flour

·        1/2 cup powdered sugar

Ingredients - Filling:

·        4 eggs

·        2 cups sugar

·        6 tablespoons lemon juice

·        4 tablespoons all-purpose flour or Bob’s Red Mill Gluten Free all purpose flour

·        1 teaspoon baking powder

Directions:

1.      Preheat the oven to 350 degrees F. and place the rack in the center of the oven.

2.      Butter the bottom and sides of a 9 x 9 baking pan.  (8 x 8 will work too)

For the Crust:

3.      In a medium sized bowl and using a hand mixer, cream todgetherthe butter and sugar until light and fluffy.  Slowly add the flour and salt and beat untilt he dough come together.

4.      Press the dough in the bottom of the baking pan and bake for 20 minutes or until golden brown. 

5.      Remove from oven and let cool while you make the filling.  Leave the oven on.

For Filling:

6.      Using a standing mixer or a large bowl with a hand mixer, beat the sugar and eggs until smooth.

7.      Add lemon juice and zest and combine well.  Slowly add the flour and fold in until well incorporated.  Folding in the flour will keep the filling lighter and not so dense.

8.      Pour the filling onto the par-baked crust and return to the oven for 20 minutes or until the filling is set.

9.      Remove from oven and let cool completely before cutting and removing from pan.

10. Cut into 2-inch squares and dust with powdered sugar.  Serve with fresh blueberries.

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