A must-have for springtime - lemon bars!
This recipe is adapted from the one I used before going gluten-free. It just made sense to stick with a tried-and-true recipe and make the few minor adjustments necessary to convert it to a gluten- and dairy-free version.
Enjoy!
Gluten Free LEMON BARS
Preheat your oven to 350 degrees and lightly grease a 9x13-inch baking pan.
For the crust:
In stand mixer, combine the following and mix on low speed until a ball of dough is formed:
1/2 cup buttery spread, such as Earth Balance (or butter if you can have dairy)
1/2 cup sugar
2 cups gluten-free flour blend (Use your favorite store-bought blend, OR Click here for one of my blends.)
1/8 teaspoon salt
Press dough for the crust into prepared pan, pressing up sides of pan 1/2-inch.
Bake for 15 minutes, then set aside while you prepare the filling.
For the filling:
In stand mixer, combine the following and mix on medium speed until fully blended - do not overmix.:
6 eggs
1 1/2 cups white granulated sugar
1 1/2 cups confectioner's sugar (I use confectioner's sugar made with tapioca flour instead of cornstarch, but either would work.)
1 cup freshly squeezed lemon juice
Pour filling over crust, and bake bars for 35-40 minutes, until set on top, but not browned. Cool completely,then cut into bars. Dust with confectioner's sugar, if desired.
This recipe is adapted from the one I used before going gluten-free. It just made sense to stick with a tried-and-true recipe and make the few minor adjustments necessary to convert it to a gluten- and dairy-free version.
Enjoy!
Gluten Free LEMON BARS
Preheat your oven to 350 degrees and lightly grease a 9x13-inch baking pan.
For the crust:
In stand mixer, combine the following and mix on low speed until a ball of dough is formed:
1/2 cup buttery spread, such as Earth Balance (or butter if you can have dairy)
1/2 cup sugar
2 cups gluten-free flour blend (Use your favorite store-bought blend, OR Click here for one of my blends.)
1/8 teaspoon salt
Press dough for the crust into prepared pan, pressing up sides of pan 1/2-inch.
Bake for 15 minutes, then set aside while you prepare the filling.
For the filling:
In stand mixer, combine the following and mix on medium speed until fully blended - do not overmix.:
6 eggs
1 1/2 cups white granulated sugar
1 1/2 cups confectioner's sugar (I use confectioner's sugar made with tapioca flour instead of cornstarch, but either would work.)
1 cup freshly squeezed lemon juice
Pour filling over crust, and bake bars for 35-40 minutes, until set on top, but not browned. Cool completely,then cut into bars. Dust with confectioner's sugar, if desired.
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