Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment for easy removal. No drama—this part is the foundation.

Make the crust: combine gluten-free flour blend, powdered sugar, and salt. Cut in the butter until the mixture resembles wet sand. Press into the pan and bake 15-18 minutes until lightly golden.

Whisk in a bowl: eggs, granulated sugar, lemon zest, lemon juice, and cornstarch. The batter should be bright and a touch bubbly—no fear, it will set nicely.

Pour the filling over the warm crust. Return to the oven and bake 20-25 minutes, until the center is just set. Don’t overbake or it’ll turn chalky.

Cool completely on a rack, then refrigerate for at least an hour. This helps the bars slice cleanly and look camera-ready.

Dust with a little extra powdered sugar if you’re feeling fancy. Slice into bars and serve. Enjoy the citrus showdown!