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Lemon Bars




Source of Recipe


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List of Ingredients




For the crust:

1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose gluten-free flour blend (see Note)
1/2 tsp xanthan gum
pinch salt

For the Filling:

7 large eggs, at room temperature
2 1/2 cups granulated sugar
2 Tbsp grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice (I needed 6 lemons to get 1 cup)
1 cup all-purpose gluten-free flour blend (see NOTE)
Confectioners’ Sugar for dusting


Recipe



NOTE: The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.

Directions

Preheat oven to 350 degrees F.
Line a 9×13-inch baking pan with parchment paper, so the paper rises up the sides (I had it run up the 13″ sides, and left the 9″ sides bare). (This will make removing the squares much easier, as you can lift them out once they are cooled.)
For the crust, in the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Combine the flour & salt, and slowly add to the butter/sugar mixture while the mixer is on low. Mix just until it is combined. Dump the dough into your 9×13-inch pan, and using hands dusted with gluten-free flour, press the dough evenly over the bottom of the pan, building up a 1/2-inch edge on all sides.
Bake in preheated oven for 20 minutes, or until very lightly browned. Remove from oven and cool on wire rack. Leave the oven on.
While the crust is baking, you can prepare the filling. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and gluten-free flour. Pour over your pre-baked crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
To remove from pan, cut along 9″ edges, and use the parchment paper to lift the bars out to a cutting board. Using a sifter or wire sieve, dust the top of the bars with confectioners’ sugar. Cut into squares, and serve.