If you’re like me, you’ve been missing lemon bars. I don’t know what it is about this easy little treat — maybe the mystery is in its simplicy — but they are universally loved and bring a smile to anyone’s face as they savor the subtle tart/sweetness that is so perfectly blended in a lemon bar. There’s just no reason not to be able to still enjoy that simple pleasure, gluten free.
- 2 eggs (or egg substitute of choice, such as 1/2 cup extra firm tofu blended with 1 tsp. baking powder)
- 3/4 cup granulated cane sugar
- 2 Tbs. Jules Gluten Free™ All-Purpose Flour
- 2 tsp. finely shredded lemon zest
- 3 Tbs. lemon juice
- 1/4 tsp. gluten-free baking powder
- Powdered sugar (optional)
Preheat oven to 350 F.
In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined. Beat in the 1 cup of flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled 8x8x2 baking pan. Bake for 15 minutes or until golden.
Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.
Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.
Makes 20 bars. This recipe doubles nicely when baked in a 9×13 pan.