Lemon Bars

Post date: May 28, 2013 7:42:07 PM

Crust

1 1/2 cups gluten-free all-purpose rice flour blend

1/2 cup granulated sugar

3/4 teaspoon xanthan gum

1/2 cup cold butter, cut into pieces

1 to 2 tablespoons water

Filling

1 1/2 cups granulated sugar

2 tablespoons grated lemon peel

1/2 cup fresh lemon juice

4 eggs, lightly beaten

1/4 cup gluten-free all-purpose rice flour blend

Powdered sugar

Heat oven to 350°F. Spray bottom only of 9-inch square pan.

• For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
• For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
• Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.