Preheat oven to 350 degrees F. and place baking rack on the middle shelf. Grease an eight-inch baking dish by spraying with coconut oil spray.
For the crust, add the brown rice flour, tapioca flour, xylitol, and xanthan gum in a food processor. If you’re butter is unsalted, add the salt as well and pulse to combine. Cut the butter into small cubes and add to the food processor. Pulse again until no large pieces of butter remain. Finally, add the vanilla and while the processor is running, add filtered water starting with 2 Tablespoons until all the dough comes together.
Pull the dough out of the food processor and place into your prepared baking dish. Dampen your hands with water and then spread the dough evenly on the bottom of the baking dish with your fingers.
Bake for about 35 – 40 minutes, or until golden brown.
In the meantime, prepare the filling by combining all of the filling ingredients in a medium size mixing bowl and whisk until fully combined.
Once the crust has finished baking, pour the filling on top of the crust and return to the oven to bake for another 20 – 30 minutes, or until filling is set and does not jiggle.
Remove from oven and place on a wire rack to cool. Chill bars for about 2 hours in the refrigerator before cutting.
Store leftover lemon bars in an airtight container in the fridge.
*Option to use cane sugar in place of Xylitol if not on a Candida Diet.