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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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this recipe is tops on my list to try.... love love lemon.....This recipe by Karen Robertson... Spring 2005 issue of Living Without magazine.... Ingredients:
crust |
1 cup (2 sticks) unsalted butter (results |
with a non-dairy alternative may not be |
as “buttery”) |
2 cups gluten-free flour blend of choice (or |
recipe below) |
1/2 cup powdered sugar |
filling |
4 large eggs, lightly beaten |
11/2 cups granulated sugar |
1/4 cup freshly squeezed lemon juice |
zest from two small lemons or finely grated lemon peel |
1/4 cup gluten-free flour blend of choice (or recipe below) |
1-2 teaspoons powdered sugar, for garnish |
gluten-free flour blend |
makes about 41/4 cups |
this recipe can be doubled or tripled to make as much as you need. |
1 cup brown rice flour |
11/4 cup white rice flour |
1/4 cup potato starch |
2/3 cup tapioca starch/flour |
3/4 cup sweet rice flour |
1/3 cup cornstarch |
3 teaspoons xanthan gum |
mix all ingredients together. store unused flour mix in the refrigerator. |
Directions:
1. Preheat oven to 350 degrees. Line a 9x13-inch baking dish with parchment paper for easy removal.
2. To make the crust, melt butter in the microwave in a medium glass bowl. Add the flour blend and powdered sugar. Blend with a fork. Press mixture into prepared baking dish. Bake for 15 minutes and remove from oven.
3. Reduce oven temperature to 325 degrees.
4. To make the filling, combine eggs, granulated sugar, lemon juice, zest and flour blend.
5. Pour this mixture over hot crust and bake at 325 degrees for 18 minutes. The lemon layer should not brown.
6. Remove bars from the oven and sprinkle with powdered sugar. Cool completely.
7. To remove bars, hold on to the parchment paper and lift bars from the pan as one whole piece. Cut into individual bars with a sharp knife, wiping the knife clean between cuts. Store bars in the refrigerator until eaten.
8. note
9. For best results in this recipe, your gluten-free flour blend should contain xanthan gum. If it does not, add 1/2 teaspoon xanthan gum per cup of flour blend.
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