Gluten-Free Tuesday: Lemon Bars

Name: Gluten-Free Tuesday: Lemon Bars
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 113 grams (1 stick) butter, cold and cut into small pieces; 79 milliliters 1.25 ounces confectioners sugar; 59 milliliters 1.25 ounces cornstarch; 2 larges eggs; 177 milliliters 5.25 ounces granulated sugar; 59 milliliters freshly squeezed lemon juice; 1 Tbsp Zest of 1 lemon, about; 2 Tbsps white rice flour; 59 milliliters 1.25 ounces sweet rice flour; 1 teaspoons xanthan gum

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

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 Spray

Crust

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Baking Paper

Oven

Frying Pan

In bowl of food processor, combine white rice flour, sweet rice flour, cornstarch, and xanthan gum. Pulse to combine.

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Corn Starch

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Food Processor

Bowl

Add butter. Pulse until no large pieces of butter remain.

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Butter

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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Dough

Water

Turn dough out onto counter. Press into a ball.

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Dough

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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Dough

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Frying Pan

Bake crust until golden brown, about 40 minutes.

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Crust

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Oven

Prepare the filling While crust is baking, rub sugar and lemon zest together in medium bowl.

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Lemon Zest

Crust

Sugar

Dry Seasoning Rub

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Bowl

When crust is golden brown, remove pan from oven. Set aside on a wire rack.

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Crust

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Wire Rack

Oven

Frying Pan

Add eggs, lemon juice, and white rice flour to granulated sugar.

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Granulated Sugar

White Rice Flour

Lemon Juice

Egg

Whisk until smooth.

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Whisk

Pour over crust. Return pan to oven.

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Crust

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Oven

Frying Pan

Bake until filling is set and does not jiggle, about 12 minutes.

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Oven

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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Sugar

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Baking Paper

Wire Rack

Oven

Frying Pan

Cut into squares.