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Gluten-Free Tuesday: Lemon Bars

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Gluten-Free Tuesday: Lemon Bars

Gluten-Free Tuesday: Lemon Bars

Gluten-Free Tuesday: Lemon Bars might be just the dessert you are searching for. This recipe serves 12. One serving contains 168 calories, 1g of protein, and 8g of fat. Several people made this recipe, and 1984 would say it hit the spot. If you have lemon zest, confectioners' sugar, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

1
Prepare the crust: Preheat oven to 350°F. Spray eight-inch pan with non-stick cooking spray. Line pan with two pieces of parchment paper. (Paper should crisscross in the pan and overhang the edges by about two inches.)
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Cooking SprayCooking Spray
CrustCrust
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Baking PaperBaking Paper
OvenOven
Frying PanFrying Pan
2
In bowl of food processor, combine white rice flour, sweet rice flour, cornstarch, and xanthan gum. Pulse to combine.
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Corn StarchCorn Starch
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Food ProcessorFood Processor
BowlBowl
3
Add butter. Pulse until no large pieces of butter remain.
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ButterButter
4
Add water. Pulse until water is absorbed and dough forms, about 45 seconds of long pulses. (At first dough will be sandy. Keep pulsing until it comes together.)
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DoughDough
WaterWater
5
Turn dough out onto counter. Press into a ball.
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DoughDough
6
Press dough evenly into prepared pan. (To make this easy, I divide my dough in four pieces and place one piece in each corner of the pan. I then press the dough down and toward the center of the pan until the pan is evenly covered by the dough.) Chill for 15 minutes.
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DoughDough
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Frying PanFrying Pan
7
Bake crust until golden brown, about 40 minutes.
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CrustCrust
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OvenOven
8
Prepare the filling While crust is baking, rub sugar and lemon zest together in medium bowl.
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Lemon ZestLemon Zest
CrustCrust
SugarSugar
Dry Seasoning RubDry Seasoning Rub
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BowlBowl
9
When crust is golden brown, remove pan from oven. Set aside on a wire rack.
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CrustCrust
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
10
Add eggs, lemon juice, and white rice flour to granulated sugar.
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Granulated SugarGranulated Sugar
White Rice FlourWhite Rice Flour
Lemon JuiceLemon Juice
EggEgg
11
Whisk until smooth.
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WhiskWhisk
12
Pour over crust. Return pan to oven.
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CrustCrust
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OvenOven
Frying PanFrying Pan
13
Bake until filling is set and does not jiggle, about 12 minutes.
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OvenOven
14
Remove pan from oven and place on wire rack to cool. Chill bars for two hours, or overnight, in the refrigerator. Lift bars, using parchment paper as an aid, out of pan. Dust with confectioner’s sugar, if desired.
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SugarSugar
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Baking PaperBaking Paper
Wire RackWire Rack
OvenOven
Frying PanFrying Pan
15
Cut into squares.
DifficultyExpert
Ready In3 hrs
Servings12
Health Score0
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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