Lemon Berry Bars

From: The Kid- Friendly Food Allergy Cookbook Leslie Hammond & Lynne Rominger 2004 ISBN#1-59233-054

1 cup butter
1 tsp vanilla
1 ¾ cup rice flour
⅓ cup cornstach
2 tbsp lemon juice (freshly squeezed is best)
4 eggs
1 cup sugar
2 tsp grated lemon peel
1/3 cup lemon juice
½ tsp baking powder
⅛ tsp salt
1 ½ cups fresh blueberries or raspberries

In a food processor add the butter, flour and the sugar, whirl together. Add the cornstarch, vanilla and lemon juice. Process until the dough comes together in a ball. Press into a 9 x 13 inch pan. Bake in a 350º F. oven for 15 minutes. In a large bowl, mix together the eggs, sugar, lemon juice and peel, salt and baking powder. Pour into the crust and sprinkle berries evenly over it. Return back to the oven and bake for 25 minutes more. Remove and let cool for 30 minutes. Sift additional powdered sugar over the top. Cut into bars. Serve warm or cold. Store covered in the refrigerator.

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