Gluten Free Lemon Bars
GLUTEN FREE LEMON BARS
SERVES 8-10
(DOUBLE RECIPE BELOW FOR 8X10 PAN)
SHORTBREAD CRUST:
1/2 cup unsalted butter, cubed
1 cup all purpose flour (I used Pamelas GF Flour)
1/3 cup confectioners sugar
1 TB cornstarch
1 t. real vanilla extract
LEMON GOODNESS:
1/2 cup cane sugar
1/8th cup flour (once again I used Pamelas GF Flour)
2 whole eggs
zest from 2 large lemons
juice from 1.5 of above zested lemons
OPTIONAL ---> confectioners sugar for sifting on top
METHOD:
Grease a standard bread loaf pan and cut a piece of parchment to fit with the long sides overhung. This will allow you to completely pull the lemon bars out of the pan with ease for cutting and eating.
Preheat oven to 350F.
Mix together all dry ingredients for shortbread crust, cut in butter and vanilla until coarse and crumbly. I use a fork and my fingers here but feel free to pulse in a food processor if that's more your style.
Press shortbread crumb into bottom of prepared loaf pan. Press down evenly and firmly until you have a nice flat stable crust.
Bake in preheated oven for 8-12 minutes, crust should be very lightly golden brown on edges but very soft and almost bubbly looking. Do not over bake.
While crust is cooling, mix together flour, sugar and lemon zest. Add eggs and lemon juice and whisk until everything is mixed together and smooth.
Pour lemon goodness over cooled crust and bake for about 20 minutes. Check at 18, then every minute after that. Center should wiggle slightly when pan is moved.
Let cool and then refrigerate for about 2 hours. When chilled, remove from pan and cut into desired portions! Dust with confectioners sugar and enjoy! Store in fridge :)
