gluten_free | (Reply)

From:

for a more shortbready consistency of the crust, maybe try making it more like shortbread, using a greater amount of a fat that has liquid incorporated, no egg in the crust (maybe a bit of sticky rice flour, if you want more binding/stick-together-ness?), and little to no water? I'd go for at least 1/2 cup butter or margarine, at room temp or slightly cool, not melted; mix the dry ingredients together, then the dry mix with the fat til it's evenly distributed, probably sort of crumbly and maybe willing to stick together in clumps if you squeeze it. If it seems to be willing to stick together enough to be pressed into a layer on the bottom of the baking pan, do that; if it's not sticking together enough, sprinkle on a very small amount of cool water, like 1-2tsp, mix that in, and try again.

I need to revisit lemon bars now the Meyer lemons are all coming ripe on my relatives' trees and they're looking to unload the surplus on anyone who doesn't protest too much.
If I try this version I'll report how it comes out!