Side Pannel
Gluten Free Lemon Bars
Gluten Free Lemon Bars
- Recipe Submitted by maryjosh on 02/19/2019
Ingredients List
- 1 1/3 C gluten free flour mix I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1/3 C sugar
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1/2 C butter cut into pieces and softened
- Lemon Filling:
- 2 large eggs plus 7 egg yolks
- 1 C plus 2 Tbsp sugar
- 1/4 C lemon zest
- 2/3 C lemon juice about 4 lemons
- 4 Tbsp butter cut into 4 pieces
- 3 Tbsp heavy cream
- Powdered Sugar for sprinkling
Directions
Preheat oven to 350 degrees F.
Make a foil sling for your 8 x 8 inch pan.
Take 2 long sheets of foil and fold them so they are 8 inches wide. Lay them in pan perpendicular to each other.
Push foil into corners and up sides of pan.
Spray with cooking spray.
Crust
In your mixer with the paddle mix together flour, sugar, salt and xanthan gum for a few seconds to incorporate.
Add in butter, one piece at a time and blend until butter is evenly distributed and mixture is fine crumbs.
Pour into prepared pan and using the bottom of a measuring cup press mixture into pan.
Bake for 25-30 minutes and turn pan halfway through baking.Crust should just begin to turn brown around the edges.
Cool 30 minutes before adding filling.
Filling:
Mix together eggs and yolks in a saucepan.
Add in sugar and stir to combine.
Add in lemon zest and juice.
Add in butter and over medium heat stir until mixture thickens slightly, about 5 minutes.
Strain mixture and add in cream.
Pour filling over cooled crust.
Bake filling until it the center is slightly jiggly, about 15-20 minutes. Rotate pan halfway through baking.
Let bars cool completely before cutting, about 2 hours.
Using the foil lift bars out of pan, dust with powdered sugar and cut into bars.
Make a foil sling for your 8 x 8 inch pan.
Take 2 long sheets of foil and fold them so they are 8 inches wide. Lay them in pan perpendicular to each other.
Push foil into corners and up sides of pan.
Spray with cooking spray.
Crust
In your mixer with the paddle mix together flour, sugar, salt and xanthan gum for a few seconds to incorporate.
Add in butter, one piece at a time and blend until butter is evenly distributed and mixture is fine crumbs.
Pour into prepared pan and using the bottom of a measuring cup press mixture into pan.
Bake for 25-30 minutes and turn pan halfway through baking.Crust should just begin to turn brown around the edges.
Cool 30 minutes before adding filling.
Filling:
Mix together eggs and yolks in a saucepan.
Add in sugar and stir to combine.
Add in lemon zest and juice.
Add in butter and over medium heat stir until mixture thickens slightly, about 5 minutes.
Strain mixture and add in cream.
Pour filling over cooled crust.
Bake filling until it the center is slightly jiggly, about 15-20 minutes. Rotate pan halfway through baking.
Let bars cool completely before cutting, about 2 hours.
Using the foil lift bars out of pan, dust with powdered sugar and cut into bars.
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