Post by Loupy on Aug 30, 2015 18:39:29 GMT -7
Gluten-free Lemon Bars
by Ari @ arismenu.com/
These are not a healthy dessert–I mean, I feel like you just can’t do lemon bars without that buttery crust, but it is an incredibly delicious gluten-free option of the original. The taste is *almost* exactly the same, except for my baking blend adding a slight nutty flavor to the crust (due to the almond meal) which I actually think makes them taste even BETTER than the original. No funky textures, no weird ingredients, just the real deal minus the gluten.
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 9 large or 16 small bars
Ingredients
For the crust:
½ cup unsalted butter
1¼ cups gluten-free baking blend
¼ cup powdered sugar
1 tablespoon cornstarch
dash salt
For the filling:
2 eggs
1 cup granulated sugar
2 lemons
2 tablespoons milk
2 tablespoons gluten-free baking blend
powdered sugar, for dusting
Instructions
Preheat oven to 350.
Line a 9" square pan with tin foil and spray with cooking spray.
Set aside.
Make the crust by combining butter, baking blend, powdered sugar, cornstarch and salt in a medium bowl.
Press into your prepared baking pan and pierce several times with a fork.
Bake until just set, about 15 minutes.
To make the filling, beat eggs and sugar together in a large bowl.
Add zest from one lemon and the juice from both.
Stir in milk and baking blend.
The mixture will look very thin--don't worry, it will thicken as it bakes.
Pour the filling over prepared crust and bake for just set, about 15-20 minutes.
Cool completely, then cover and store in refrigerator for up to 4-5 days.
Before serving, dust generously with powdered sugar.
by Ari @ arismenu.com/
These are not a healthy dessert–I mean, I feel like you just can’t do lemon bars without that buttery crust, but it is an incredibly delicious gluten-free option of the original. The taste is *almost* exactly the same, except for my baking blend adding a slight nutty flavor to the crust (due to the almond meal) which I actually think makes them taste even BETTER than the original. No funky textures, no weird ingredients, just the real deal minus the gluten.
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 9 large or 16 small bars
Ingredients
For the crust:
½ cup unsalted butter
1¼ cups gluten-free baking blend
¼ cup powdered sugar
1 tablespoon cornstarch
dash salt
For the filling:
2 eggs
1 cup granulated sugar
2 lemons
2 tablespoons milk
2 tablespoons gluten-free baking blend
powdered sugar, for dusting
Instructions
Preheat oven to 350.
Line a 9" square pan with tin foil and spray with cooking spray.
Set aside.
Make the crust by combining butter, baking blend, powdered sugar, cornstarch and salt in a medium bowl.
Press into your prepared baking pan and pierce several times with a fork.
Bake until just set, about 15 minutes.
To make the filling, beat eggs and sugar together in a large bowl.
Add zest from one lemon and the juice from both.
Stir in milk and baking blend.
The mixture will look very thin--don't worry, it will thicken as it bakes.
Pour the filling over prepared crust and bake for just set, about 15-20 minutes.
Cool completely, then cover and store in refrigerator for up to 4-5 days.
Before serving, dust generously with powdered sugar.
