Lemon Squares

This recipe is from the Living Without magazine, modified slightly as their recipe never seems to set correctly when I make it. So, after some tinkering and constructive criticism (from my friend Ryan who said that the crust is the best he's tasted but the filling wasn't quite done enough), here's the new recipe.

2 cups gluten free flour
1/2 cup confectioners sugar
1 stick unsalted butter, melted
4 large eggs
1 1/2 cups granulated sugar
2 small lemons, zested (reserving zest for the filling)
1/4 cup lemon juice
1/4 cup gluten free flour
2 tsp. xanthan gum
confectioners sugar for garnish

Preheat an oven to 350 degrees. For the crust, in a small bowl whisk together gluten free flour and confectioner's sugar. Add melted butter and stir with a fork until combined. Press the mixture into a 13 X 9 baking dish -- lined with parchment paper -- making sure to push the crust about halfway up all sides. Bake for about 15 to 18 minutes.

While the crust is baking, zest two small lemons, and add the zest into a medium bowl where four eggs have been lightly beaten. Squeeze lemons and add 1/4 cup juice to bowl. Add sugar, 1/4 cup gluten free flour, and xanthan gum. Beat well with a whisk. Remove crust from oven and decrease temperature to 325 degrees. Pour filling into hot crust and bake in oven for about 22 to 25 minutes.

Remove from oven and sprinkle confectioners sugar. Cool completely and cut into squares.