Lemon Bars - Gluten Free

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 238 1/3 ml Lemon juice, fresh
  • 175 g Margarine, dairy free

• Baking & Spices

  • 250 g 1.5 cups (see notes! gluten free all purpose flour
  • 30 g 1/4 cup all purpose gluten free flour
  • 1/2 tsp Baking powder, gluten free
  • 1 Powdered sugar to dust, gluten free
  • 375 g Sugar
  • 1 tsp Xanthan gum

Found on noshtastic.com

Description

Ingredients

• SHORTBREAD:
• 175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you dont need to avoid dairy)
• 75g (1/3 cup + 1 tbspn) sugar
• 250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
• 1tsp xanthan gum (omit if your flour has any gums added)
• ½ tsp gluten free baking powder
• TOPPING:
• 300g 1½ cups sugar
• 120mls ½ cup fresh lemon juice
• 4 large eggs, beaten
• 30g ¼ cup all purpose gluten free flour, or cornstarch
• gluten free powdered sugar to dust

Directions

• *Please read the notes first!*
• You will need a 9x13 baking pan, line the base and sides with parchment paper
• Preheat your oven to 350f
• Cream butter (or margarine) and sugar in mixer.
• In separate bowl add flour, xanthan gum, baking powder and mix well. Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
• Add flour mix to butter/sugar and mix well until combined.
• Your dough may be soft, especially if you used dairy free spread. If you find it is super soft then put it in the fridge for half an hour to firm up a little
• Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
• Its hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
• Bake at 350 for 20 mins or until lightly brown.
• While base is cooking make the filling, mix all the topping ingredients except the powdered sugar. When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
• Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.