Gluten-free Lemon Bars

-1 Preheat your oven to 350 F. 
-1 In a large bowl, combine all of the crust ingredients. Using your hands or a silicone spatula, mix the batter well until everything is evenly incorporated and a dough forms. 
-1 Line an 8 x 8 baking dish with parchment paper, making sure to grease the corners. Be sure your parchment paper is long enough over the edge to be able to pull up the bars once they're ready. Flatten the crust into the pan  until evenly distributed.
-1 Bake the crust for 10-12 minutes, until the edges start to slightly brown. In the mean time, prep your filling.
-1 Rinse out the bowl and add in your 4 eggs. Whisk together until the eggs are fully beaten. 
-1 Add in the maple syrup, lemon juice and zest and whisk together until smooth and no eggs whites are showing. Add in your tapioca flour and mix to break up any clumps. 
-1 Once the crust is ready,  remove from oven. 
-1 Lower the oven temperature to 325 F. Pour the filling over the crust right when you take it out of the oven. 
-1 Once the oven temp lowers, gently place your pan back in and bake it for an additional 20-25 minutes. It should still be slightly jiggly when you remove it from the oven. Be sure not to over bake it, or the top will crack. My oven needed 20 minutes.
-1 Remove the pan from the oven and let it cool completely at room temperature. Once cool, refrigerate for at least 2 hours to let it set before slicing. 
-1 After 2 hours, sprinkle the bars with confectioners sugar using a small mesh strainer. Slice into 9 or 12 bars. 
-1 Keep leftovers stored in the fridge for up to 1 week.