1/2 cup unsalted butter, at room temperature 1/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 1 cup gf flour 8 oz. cream cheese, at room temperature 1-1/2 cups powdered sugar 1 large egg 1 teaspoon lemon zest 4 egg yolks 1 teaspoon vanilla extract 3/4 cup sugar 1 Tablespoon cornstarch 1/4 cup Key lime juice 2 teaspoons lemon zest 2 Tablespoons unsalted butter Garnish with lime or lemon slices
Preheat oven to 325°F. Lightly grease a 8 inch square baking pan.
In a stand mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add 1 teaspoon vanilla, beating until blended. Add the gf flour and beat on low speed until incorporated. Press the dough into the prepared baking pan. Bake for 25 minutes or until crust is golden brown. Let cool on a wire rack.
Meanwhile, beat the cream cheese and the powdered sugar utnil creamy. Add the egg, 1 teaspoon lemon zest and 1 teaspoon vanilla; beat until combined. Cover and chill.
Combine the egg yolks, 3/4 cup sugar and cornstarch in a medium saucepan; stir in 3/4 cup water and key lime juice. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 2 teaspoons lemon zest and 2 tablespoons butter. Let cool for 10 minutes.
Spread the cream cheese filling over the cooled crust. Pour the lemon curd over the cream cheese filling. Bake at 325°F for 40 minutes or unil the edges are lightly browned. Let cool completely on a wire rack then cover and chill for 2 hours. Cut into squares and garnish with lemon or lime slices.
We used Jule’s All Purpose Gluten-free flour mix in this recipe. http://www.julesglutenfree.com/ProductDetails.asp?ProductCode=FLOUR%2D1x5