Gluten Free Lemon Bars the Way Lemon Bars Should Be

These Gluten Free Lemon Bars have a light, candy shortbread base, a thick, tangy layer of lemon curd, topped with a dusting of icing sugar. Just the method lemon bars ought to be.

Ingredients For the crust: 3/4 cup (180 ml) unsalted butter, at room temperature 1/2 cup (100 g) granulated sugar 1 cup (160 g) 2/3 cup (115 g) 1/4 cup (30 g)  1/2 teaspoon (2.5 ml) pinch salt For the Filling: 7 big eggs, at room temperature 2 cups (400 g) granulated sugar 2 tablespoons (30 ml) grated lemon zest (from about four lemons) 1 cup (250 ml) freshly squeezed lemon juice (I considered necessary 5 lemons to get 1 cup) 3/4 cup (120 g) rice flour (white or brown) 1/4 cup (30 g) tapioca starch Icing or Confectioners' Sugar for dusting Instructions Preheat oven to 350 ranges F (177 ranges C). Line a9x13-inch (33x23 cm) baking pan with parchment paper, so the paper rises up the aspects - I had it run up the 13" sides, and left the 9" aspects bare. (This will make removal the squares so so much easier, as you'll be able to raise them out as soon as they're cooled.) For the crust, within the bowl of a stand mixer, cream the butter and sugar till pale and fluffy. Combine the flours & salt, and slowly upload to the butter/sugar combination whereas the mixer is on low. Mix simply till it's combined. Dump the dough into your ready pan, location a sheet of plastic wrap over the top, and press the dough evenly over the backside of the pan, constructing up a 1/2-inch (1 cm) side on all sides. Bake in preheated oven for 25 minutes, or till very flippantly browned. Remove from oven and permit to cool for 5 minutes earlier than including the filling. Do no longer turn the oven off yet, you nonetheless desire it. While the crust is baking, you'll be able to train the filling. For the filling, whisk collectively the eggs, sugar, lemon zest, lemon juice, rice flour and tapioca starch. Pour the filling right into a big spoon that you're conserving about 1-inch (2.5 cm) above the pre-baked crust. This will cease the crust from eroding away the position you're pouring it. Bake for 30-35 minutes, till the filling is set. It is alright if it nonetheless has some wiggle ought to you take away it from the oven, it's going to set extra simply due to the fact it cools. Let cool to room temperature. To take away from pan, cut alongside 9" edges, and use the parchment paper to raise the bars out and onto a slicing board. Using a sifter or wire sieve, grime the ideal of the bars with icing/confectioners' sugar. Cut into squares, and serve. If you do no longer plan to serve them immediately, wait to sprinkle them with the confectioners' sugar, since it's going to melt over time.

A plate with a big, pretty piece of gluten unfastened Lemon Bars with a thick layer of lemon curd and sprinkled with powdered sugar on top.

In my mind, I all the time had this imaginative and prescient of what lemon bars ought to be like. They ought to have a pale crust, and be topped with so so much of lemon filling earlier than being sprinkled with powdered sugar.

I tried making lemon bars a couple of times, and was all the time disappointed with them simply due to the fact that they had this thin, thin layer of lemon. I understand a few of you might like them that way, but I considered necessary my gluten unfastened Lemon Bars to be loaded with lemon.

After looking round the global extensive internet a bit, I got here throughout Ina Garten’s recipe for Lemon Bars. These bars appeared promising, all I had to do was convert them to include no gluten.

Success! But I didn’t cease there. I tweaked the recipe just a bit further, decreasing the sugar slightly, to provide a good thick, tangy gluten unfastened Lemon Bar.

A plate with a big, pretty piece of gluten unfastened Lemon Bars with a thick layer of lemon curd and sprinkled with powdered sugar on top.

The odor ought to you're making ready the filling for those bars is amazing. I love the odor ought to you zest a lemon (or any citrus fruit, really) – it's so refreshing.

These gluten unfastened Lemon Bars converted truly well, and after we had them for dessert final night, my husband simply says “They style simply the method I idea they should”. Finally, a lemon bar recipe that lives as so much as my criteria and his. My daughter was certain to invite for some for her lunch kit today. My son has been begging me for a work since 8:30 this morning.

Yes, those gluten unfastened Lemon Bars are precisely how I assume lemon bars ought to be.

A plate with a big, pretty piece of gluten unfastened Lemon Bars with a thick layer of lemon curd and sprinkled with powdered sugar on top.

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