Lemon Bars With Graham Cracker Crust

0 Preheat the oven to 350 degrees F / 180 C. Line an 8”x8” square cake tin with baking paper, set aside.
1 Add enough graham crackers to make 1 cup of finely ground crumbs to a high speed food processor and blend until finely ground.
2 Add the graham cracker crumbs, butter and light brown sugar to a mixing bowl, mix until well combined.
3 Firmly press into the prepared cake tin and bake for 10 minutes.
4 While the crust is cooking, whisk the lemon filling ingredients (white sugar, tapioca flour, gf flour, eggs, lemon juice, lemon zest, vanilla) together until smooth and no lumps.
5 When the crust has finished cooking and is lightly golden brown, remove from the oven and gently pour the filling over the base.
6 Reduce the oven temperature to 320 degrees F / 160 C.
7 Return the lemon bars to the oven and cook for another 20 minutes.
8 Remove and cool slightly at room temperature before transferring to the fridge to cool completely.
9 Chill for at least 5 hours or overnight before slicing into 16 squares.
10 Optional topping: Lightly dust the tops of the chilled lemon bars with a sprinkling of powdered sugar before slicing (if using).
11 Store lemon bars in an airtight container in the fridge for up to 5 days.