I love lemon bars. I used my regular recipe and turned it into a gluten free version and was THRILLED with the results. My daughter, Anna, said that the GF ones are better than the regular ones. There you have it, folks!
½ cup confectioners' sugar
2 cups plus 6 tbsp. flour, divided (I used half of Maninis flour and the other half I used this flour)*
Pinch of salt
1 cup room-temperature butter, sliced into 8 pieces
2 cups sugar
6 tbsp. lemon juice
Grated rind of one lemon
HOW TO PREPARE:
1. Preheat oven to 350. Lightly grease a 13×9-in. baking pan.
2. In a food processor, blend confectioners' sugar, 2 cups flour and salt. Add butter and pulse until mixture is crumbly. Press into pan and bake for 20 minutes.
3. Meanwhile, beat eggs, 2 cups sugar, 6 tbsp. flour and lemon juice until well combined. Stir in lemon rind. Pour on top of hot crust and bake for an additional 25 minutes. Cool completely, then sprinkle with confectioners' sugar. Cut into squares.
*If you use a flour that doesn't already contain xanthan gum, you will need to add some to that flour. I wanted to use Maninis because it isn't a rice-based flour and I find that when I use only rice-based flours that the results are more grainy in nature, so I like to use half of a rice-based flour and then use Maninis for the other half.