Gluten-Free DeLightful True Lemon Bars
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Description
This recipe is adapted from Nearly Normal Cooking for Gluten-Free Eating. It's light, tasty, super easy and dairy and gluten-free! A great dessert to offer to guests or bring along to a girls' night out, there won't be any crumbs left!Ingredients
Crust 1/3 cup of butter or Earth Balance Buttery Sticks (dairy-free)
1/4 cup granulated cane sugar
1 cup All Purpose Nearly Normal Gluten-Free Flour Mix
Filling 2 eggs
3/4 cup granulated cane sugar
2 Tablespoons All Purpose Nearly Normal Gluten-Free Flour Mix
2 teaspoons lemon or orange zest
3/4 teaspoons True Lemon mixed with 3 Tablespoons water
1/4 tsp. gluten-free baking powder (recipe below)
Powdered sugar (to sprinkle on top)
All Purpose Nearly Normal Gluten-Free Flour Mix
1/4 cup granulated cane sugar
1 cup All Purpose Nearly Normal Gluten-Free Flour Mix
Filling 2 eggs
3/4 cup granulated cane sugar
2 Tablespoons All Purpose Nearly Normal Gluten-Free Flour Mix
2 teaspoons lemon or orange zest
3/4 teaspoons True Lemon mixed with 3 Tablespoons water
1/4 tsp. gluten-free baking powder (recipe below)
Powdered sugar (to sprinkle on top)
All Purpose Nearly Normal Gluten-Free Flour Mix
(makes 4 cups -- use remaining mix in any other recipe calling for flour)
- 1 cup fine white rice flour
- 1 cup corn starch
- 1 cup potato starch
- 1/2 cup tapioca starch
- 1/2 cup fine corn flour
- 4 tsp. xanthan gum
Directions
- Preheat oven to 350 F.
- In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the cup of sugar; beat until combined. Beat in the 1 cup of flour mix until crumbly and dry. Press mixture into the bottom of an ungreased 8x8 baking pan. Bake for 15 minutes or until golden brown.
- Meanwhile, prepare the filling by combining the eggs, sugar, flour mix, baking powder, lemon or orange zest and True Lemon and water; beat 2 minutes or until combined.
- Pour filling over baked crust and spread with a rubber spatula. Bake 20 minutes, or until set and lightly browned. Cool on a wire rack. Sprinkle the powdered sugar on top after cooling and cut into bars only when completely cool.
This recipe doubles nicely when baked in a 9x13 pan.
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Notes
Submitted by Jules Shepard.