Ingredients: |
Ingredients: 1 2/3 cups basic gum-free gluten free flour blend (I use gluten free rice flour)
1/2 cup confectioners' sugar, plus more for dusting
1/2 tsp. kosher salt
Zest of 1 large lemon
9 tbsp. unsalted butter, melted and cooled
4 eggs
1 cup granulated sugar
3/4 tsp. baking powder
2//3 cup freshly squeezed lemon juice (juice of about 4 lemons)
Whipped cream
|
Directions: |
Directions:Preheat oven to 325º.
Grease an 8-inch square baking pan, line with parchment paper that overhangs the sides, and grease the parchment paper. Set pan aside.
MAKE THE CRUST. In a medium-sized bowl, combine 1 cup of the flour, confectioners' sugar, salt and lemon zest and whisk to combine, breaking up any clumps of lemon zest. Add the butter and mix with a fork until well-combined. Press the mixture into the bottom of the prepared baking dish in an even layer. Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm. Remove from the oven and allow to cool briefly.
MAKE THE CUSTARD LAYER. In a medium-size bowl, place the eggs, granulated sugar, baking powder, lemon juice and remaining 2/3 cup flour, whisking vigorously to combine after each addition. Pour the custard mixture into the baked crust and return the pan to the center of the oven. Bake until just set, 20 to 25 minutes. (The custard is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth). Remove the pan from the oven and allow to cool in the pan for about 20 minutes.
Place in the refrigerator to chill until firm, about 2 hours and up to overnight. Remove from pan by lifting from the overhung pieces of parchment paper. Dust lightly with confectioners' sugar, and slice into 9 or 12 squares with a large knife. Serve chilled with whipped cream. |
This recipe for Gluten Free Lemon Bars is from