Luscious Lemon Bars

Spring has sprang and sprung and left us without even looking back over here. I swear, when you live in Phoenix, if you even blink you miss the maybe 20 days total of spring weather. Well, I can’t quite say that’s true for today. It’s actually relatively nice outside, but it’s just a teaser leading up to the almost 100 degree weather we’re supposed to have this weekend. Seriously people! My family just called saying it’s snowing in Utah. Yes, snowing!

Snow you say? I actually hate snow so I’m not too jealous there. I prefer another kind of powdery white substance around here. Hey! Get your mind out of the gutter. I just realized that sentence may have implied that I am addicted to crack or something. That is definitely not where I was going with that. Hmmm, okay, maybe I should just stop right here and say what I’m trying to say. I like powdered sugar. There you go. Simple as that.

Powdered sugar? Last few days of spring? I’d say it’s a perfect time to make some refreshingly tangy and sweet Luscious Lemon Bars. Yeah, that sounds like a pretty good idea. What do you think? Well, I wouldn’t know because nobody ever comments on my blog anyway! Haha! Okay, I may be in a really sarcastic mood today. Can you tell? Well, you just have to deal with it because it’s my blog, my recipes, and my attitude. Alright, I’ll be nice now and tell you why you need to make these and follow that up with another perfect recipe for your gluten craving taste buds.

The crust of these bad boys is so light and flakey, yet not so crumbly that it falls apart the minute you pick it up. I figured out that by adding just a tad of water to the crust, the bar stays intact. I used equal parts almond flour, brown rice flour, potato starch and tapioca starch to give it the texture it needs. I have always been really picky with my lemon bar fillings. I despise lemon bars that have more of a jelly consistency. Remember, I loathe jelly anything. These lemon bars have more of a custard texture to the filling. And don’t get me started on the lemony zing of flavor. Go all out with fresh squeezed lemons. If you prefer a very enhanced lemon flavor, add the lemon zest. Or if you don’t like the texture or taste of zest, they are equally magnificent without.

I had at least two fans of these treats! I could hardly swat them away long enough to take some decent pictures. Don’t worry, I didn’t serve these to any of my neighbors or friends. Once the plate is licked, the treats are all ours!

Luscious Lemon Bars

Ingredients:
For Crust:
dash of salt
1/2 cup powdered sugar
1/2 cup almond flour
1/2 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 cup butter, room temperature
1 tablespoon water
For Filling:
4 eggs, beaten
2 cups sugar
1/2 cup fresh squeezed lemon juice
2 teaspoons lemon zest
1/2 teaspoon baking powder
2 tablespoons white rice flour
1 tablespoon potato starch
1 tablespoon tapioca starch
1/2 teaspoon xanthan gum

Directions:
1. Preheat oven to 325 degrees. Begin making crust. In a medium sized mixing bowl, combine dash of salt, powdered sugar, brown rice flour, almond flour, potato starch, tapioca starch, and xanthan gum. Mix until ingredients are equally dispersed. Cut in soft butter and 1 tablespoon of water with pastry blender until pea sized crumbs form.

2. Line a 9X13 glass pan with parchment paper. Scoop dough evenly into pan and lightly press down pieces to make the crust. Make sure the entire bottom of the pan is covered with crust.

3. Bake the crust for 20 minutes and remove. Set aside for 5 minutes before pouring filling on top.

4. While crust is baking begin making filling. In a medium sized mixing bowl beat eggs. Add sugar and beat until blended. Add lemon juice and lemon zest (if preferred). Mix thoroughly. Add baking powder white rice flour, potato starch, tapioca starch and xanthan gum. Mix until combined. Pour over crust.

5. Return pan to oven for 27-30 minutes until filling is set. (You can slightly shake the pan to make sure there is no jiggle in the center)

6. Cool on cooling rack in fridge for 2 hours or at room temperature for at least 4 hours until no longer warm. Remove entire slab of lemon bars from pan by pulling up on parchment paper. Dust with powdered sugar on top and cut into 2″ squares to serve.

Makes 20 bars

Luscious Lemon Bars

 

Print

Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

Zesty, tangy, zippy, whatever you want to call them, but these are definitely good! Made with fresh squeezed lemon juice and lemon zest. These are a perfect spring or summer treat. Bright and cheery!

Author: Brielle

Recipe type: Dessert

Serves: 20

Ingredients

• For Crust:
• dash of salt
• ½ cup powdered sugar
• ½ cup almond flour
• ½ cup brown rice flour
• ½ cup potato starch
• ½ cup tapioca starch
• 1 teaspoon xanthan gum
• 1 cup butter, room temperature
• 1 tablespoon water
• For Filling:
• 4 eggs, beaten
• 2 cups sugar
• ½ cup fresh squeezed lemon juice
• 2 teaspoons lemon zest
• ½ teaspoon baking powder
• 2 tablespoons white rice flour
• 1 tablespoon potato starch
• 1 tablespoon tapioca starch
• ½ teaspoon xanthan gum

Directions

1. Preheat oven to 325 degrees. Begin making crust. In a medium sized mixing bowl, combine dash of salt, powdered sugar, brown rice flour, almond flour, potato starch, tapioca starch, and xanthan gum. Mix until ingredients are equally dispersed. Cut in soft butter and 1 tablespoon of water with pastry blender until pea sized crumbs form.
2. Line a 9X13 glass pan with parchment paper. Scoop dough evenly into pan and lightly press down pieces to make the crust. Make sure the entire bottom of the pan is covered with crust.
3. Bake the crust for 20 minutes and remove. Set aside for 5 minutes before pouring filling on top.
4. While crust is baking begin making filling. In a medium sized mixing bowl beat eggs. Add sugar and beat until blended. Add lemon juice and lemon zest (if preferred). Mix thoroughly. Add baking powder white rice flour, potato starch, tapioca starch and xanthan gum. Mix until combined. Pour over crust.
5. Return pan to oven for 27-30 minutes until filling is set. (You can slightly shake the pan to make sure there is no jiggle in the center)
6. Cool on cooling rack in fridge for 2 hours or at room temperature for at least 4 hours until no longer warm. Remove entire slab of lemon bars from pan by pulling up on parchment paper. Dust with powdered sugar on top and cut into 2" squares to serve.

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