Gluten Free Lemon Bars

To be honest I am not a huge fan of lemons. I love lemons in my unsweet tea but that is about it! However, the boys in my life LOVE all things lemon. So, I decided to try out a gluten free recipe for lemon bars withtout any great expectations. I gave the recipe below a shot and much to my delight (or dismay-darn, the calories!!) I LOVED them.

Gluten-Free Lemon Bars
MAKES 16 TO 20 BARS


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 (see my mix below)
½ cup powdered sugar


FILLING
4 large eggs, lightly beaten
1½ cups granulated sugar
¼ cup freshly squeezed lemon juice
Zest from two small lemons or finely grated lemon peel
¼ cup gluten-free flour blend of choice (see my mix below)
1-2 teaspoons powdered sugar, for garnish


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.
Note: For best results in this recipe, your gluten-free flour blend should contain xanthan gum. If it does not, add ½ teaspoon xanthan gum per cup of flour blend.


Gluten-Free Flour Blend
MAKES ABOUT 4¼ CUPS
This recipe can be doubled or tripled to make as much as you need.
1 cup brown rice flour
1¼ cup white rice flour
¼ cup potato starch
2/3 cup tapioca starch/flour
¾ cup sweet rice flour
1/3 cup cornstarch
3 teaspoons xanthan gum
Mix all ingredients together. Store unused flour mix in the refrigerator.