Ingredients: |
Ingredients: For the Crust
• 1/2 cup white rice flour
• 1/4 cup sweet rice flour
• 1/4 cup cornstarch
• 1/3 cup confectioners’ sugar
• 1/2 teaspoon xanthan gum
• 1 stick butter, cold and cut into small pieces (or DF shortening)
For the Filling
• 3/4 cup granulated sugar
• Zest of one lemon, about 1 tablespoon
• 1/4 cup freshly squeezed lemon juice
• 2 large eggs
• 2 tablespoons white rice flour
• Confectioners' sugar for dusting, optional
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Directions: |
Directions: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.)
2. In bowl of food processor, combine white rice flour, sweet rice flour, cornstarch, and xanthan gum. Pulse to combine. Add butter. Pulse until no large pieces of butter remain. 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.)
3. Turn dough out onto counter. Press into a ball.
4. 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.
5. Bake crust until golden brown, about 40 minutes. When crust is golden brown, remove pan from oven. Set aside on a wire rack.
6. Prepare the filling: While crust is baking; rub sugar and lemon zest together in medium bowl. Add eggs, lemon juice, and white rice flour to granulated sugar. Whisk until smooth. Pour over crust. Return pan to oven. Bake until filling is set and does not jiggle, about 12 minutes.
7. 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. Cut into 12 squares. |
This recipe for Gluten-Free Lemon Bars is from