Ingrid's Nearly Famous Gluten Free Lemon Bars

Posted by Ingrid Fehr on

Crust:

1 cup gluten free flour
1/2 cup confectioner's sugar
1 stick (8 Tbs.) butter, melted, let cool

 

Filling: (I usually double or triple this)

2 large eggs
3/4 cup sugar
1 1/2 Tbs. gluten free flour (like Aldi brand)
6 Tbs. juice from 2 lemons
2 tsp. finely grated lemon zest

Directions:

Adjust oven to lower middle position and preheat oven to 325 degrees F.

Grease an 8 inch x 8 pan with butter or your preference.

Fit an 8 inch by 16 inch piece of heavy duty foil across the pan bottom and up the two sides as foil overhangs to pull bars from the pan. (or use pyrex type pan) Grease foil.

Mix flour & confectioner's sugar in a medium sized bowl; stir in melted butter to form dough. Press dough into pan bottom.

Bake until pale golden, about 20 minutes.

While pastry bakes, whisk eggs, sugar, flour, lemon juice, and zest in a medium bowl.

Remove pan from oven. Pour lemon mixture on top and return to oven to bake until just set, about 20 minutes.

Let cool in pan a few minutes and then using foil handles, pull bars from pan and set on a wire rack.

Cool to room temperature. Cut into squares and serve.

Sprinkle top with confectioner's sugar if desired.

 

 

 

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