Lemon Squares (Gluten- and Dairy-Free)

For the walnut shortbread crust:

1. Preheat oven to 350 degrees F and lightly coat a 9 x 13″ baking dish with cooking spray. Set aside.

2. In a large bowl, whisk together the sugar, flour, walnuts and salt. Rub in the shortening with your fingers, working quickly. The mixture should resemble coarse cornmeal and just come together between your fingers. Press it evenly into the bottom of the prepared dish and about a half inch up the sides. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator.

3. Bake on the center oven rack for 20 to 30 minutes or until golden brown.

While the crust bakes, make the lemon filling.

For the lemon filling:

1. In a medium bowl, whisk the eggs and salt. Set aside.

2. In a large bowl, whisk together the sugar, rice flour and cornstarch. Add the lemon juice and zest and whisk to combine. Repeat with the eggs.

3. Pour the lemon filling onto the prepared shortbread crust. (A handy tip is to pour the filling directly onto the hot crust without removing the pan from the oven, but please be careful.) Reduce oven temperature to 325 degrees F and bake for about 20 minutes or until the filling is set.

Allow to cool completely before slicing. Dust with powdered sugar and serve.