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Gluten-Free Lemon Bars

['Unsalted butter (for pan)', '"Gluten-Free Multi-Purpose Sweet Pastry Dough (youll need one disc; freeze remaining disc for another use)", 4 large eggs', '1 1/2 cups granulated sugar', '1/4 cup all-purpose gluten-free flour', '1 tablespoon finely grated lemon zest (from about 1 1/2 lemons)', '1/2 cup fresh lemon juice (from about 4 lemons)', '1/4 teaspoon kosher salt', 'Powdered sugar (for dusting)', 'An 8x8x2" baking pan']

Position rack in center of oven; preheat to 350°F. Butter baking pan, then line with 2 layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
Press dough into bottom and about 3/4" up sides of prepared pan. Poke all over with a fork and chill at least 30 minutes.
Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
Meanwhile, whisk eggs, granulated sugar, flour, lemon zest, lemon juice, and salt in a medium bowl. Pour filling into crust and bake bar until set and slightly golden brown at the edges, about 25 minutes. Transfer pan to a wire rack and let cool completely, then chill at least 2 hours or up to overnight.
Loosen edges with an offset spatula or butter knife, then use parchment overhang to remove bar from pan. Transfer bar on parchment to a cutting board and cut into 4 pieces lengthwise and 3 pieces crosswise to make 12 rectangular bars. Dust bars with powdered sugar.
Bars can be made 2 days ahead. Keep chilled in baking pan.

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