Gluten Free Chef Rob was on my online radio show, “Carla’s Cooking” and below you will find one of the two recipes (Gluten Free Lemon Bars) he wanted to share with you all. No photo on this one, as I couldn’t make it, as I am allergic to lemons. I would kill for his gluten free lemon bars! And I’m sure you can make it dairy-free by using a dairy-free buttery spread; and corn-free by using Featherweight brand gluten-free, corn-free baking powder.
Description
An original blend of sweet, tart, and nutty: a tangy taste of heaven wrapped up in one bar.
Makes 16 bars.
Ingredients
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour
- 1/4 cup chestnut flour
- 1/4 cup potato starch
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon baking powder
- Pinch of salt
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350°F. Line an 8-inch square pan with aluminum foil and butter the foil.
- In a food processor, combine the brown rice flour, tapioca flour, chestnut flour, potato starch, 1/4 cup sugar, and the salt. Whirl to blend.
- Add the butter and process until a fine meal forms.
- Press evenly into the bottom and sides of the prepared pan to form a crust.
- Bake for 15 minutes, or until slightly golden.
- Meanwhile, prepare the filling: In a food processor, combine the 3/4 cup sugar, the eggs, lemon zest and juice, baking powder, and salt. Process to blend.
- Pour into the hot crust and bake for 20 minutes, or until set.
- Remove from the oven and let cool completely on a wire rack.
- Cut into 16 squares, remove from the pan, and dust with confectioners’ sugar to serve.
— From Gluten Free Every Day Cookbook Copyrighted. All rights reserved. Used with permission.
