These tangy and sweet lemon bars have a gluten free crust which means everyone can enjoy them.
1 Cup Gluten Free Flour Blend
1 1/4 Cups Sugar (Divided)
1/4 Teaspoon Kosher Salt
1/2 Cup Cold Butter (Diced)
2 Large Eggs (Room Temperature)
2 Tablespoons Gluten Free Cornstarch
Preheat oven to 350 degrees.
Grease 8×8 inch baking pan. Set aside.
In food processor pulse flour blend, 1/4 cup sugar, and kosher salt just to combine. Pulse in butter and 3 tablespoons water until mostly incorporated. Stop and stir mixture occasionally. Transfer dough into bottom of baking pan. Pat down with your hands. Place in oven 20 minutes until dry to the touch and set.
In medium-size bowl grate 1 tablespoon lemon zest. Squeeze 1/2 cup juice from lemons. Whisk in eggs, cornstarch, and remaining sugar until smooth. Pour lemon mixture directly over warm crust. Place back in oven 15 to 20 minutes until filling is set.
Remove from oven and cool completely before cutting into bars.
Makes About 16
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
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