By mamagourmand.com
Fresh Gluten-Free Lemon Bars with Shortbread
8 steps
Prep:15minCook:40min
Learn the best gluten-free baking tips for making homemade lemon squares with a tender, flaky crust. This no-fail gluten-free lemon bars recipe uses a simple technique for a perfectly-set lemon custard on a crisp, buttery base, all baked to perfection. The ideal sweet and tangy citrus topping sits on a classic shortbread crust, which can be quickly blended together in a food processor or mixer.
Updated at: Mon, 25 Nov 2024 11:07:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
20
High
Nutrition per serving
Calories203.6 kcal (10%)
Total Fat11.2 g (16%)
Carbs27 g (10%)
Sugars16.9 g (19%)
Protein2.1 g (4%)
Sodium52.6 mg (3%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
1 ⅓ cupgluten free all purpose flour
I use and recommend
⅓ cupgranulated sugar
¼ teaspoonsalt
8 tablespoonsunsalted butter
softened and cut into 8 pieces
1 cupgranulated sugar
2 tablespoonsgluten free all purpose flour
I use and recommend
2 teaspoonscream of tartar
3eggs
large
3egg yolks
2 teaspoonsgrated lemon zest
⅔ cupfresh lemon juice
4 tablespoonsunsalted butter
cut in 4 pieces
powdered sugar
for serving
Instructions
Step 1
Preheat the oven to 350ºF. Line an 8X8" pan with a large piece of foil, pressed firmly to the bottom and the sides with enough overhang to lift the bars out after baking. Set aside.
Step 2
For the crust, use a food processor or stand mixer fitted with paddle attachment. On low speed combine the flour, sugar, and salt.
Step 3
Add the softened butter to the dry ingredients, one tablespoon at a time, blending completely between each addition. The dough should pull away from the sides of the bowl and come together without any dry crumbs.
Step 4
Pour in the prepared baking pan, pressing firmly into an even layer. Bake for 20-25 minutes, rotating halfway through, until lightly golden brown. Remove from oven, leaving oven on, while the filling is prepared.
Step 5
For the filling, use a medium saucepan to whisk together the sugar, flour, cream of tartar, and salt. Add the eggs, egg yolks, lemon zest, and lemon juice. Whisk to combine.
Step 6
Cook over medium-low heat, stirring constantly, until the mixture until the mixture thickens and reaches a temperature of 160ºF, about 5-7 minutes. (I use my favorite instant read thermometer to check quickly.)
Step 7
Remove from the heat and stir in the butter. Pour the hot filling over the baked crust.
Step 8
Return to the oven for 10-12 minutes, or until the edges are raised and the filling barely jiggles when the pan is gently shook. Cool the bars to room temperature, then chill for 2 hours in the pan. Lift the bars out of the pan by the foil handles and cut into bars. Dust the tops with powdered sugar and serve. Refrigerate leftovers in an airtight container.
View on mamagourmand.com
↑Support creators by visiting their site 😊
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
