Gluten Free Lemon Bars Food

GLUTEN FREE LEMON BARS

Gluten Free Lemon Bars image

Awesome Gluten Free Lemon Bars that have the traditional shortbread like crust with the tangy, sweet-sour filling of lemon. This was my Grandmother's recipe that I converted to gluten free. Fantastic on a hot summer day!

Provided by gratefullygf

Categories Bar Cookie

Time 55m

Yield 8 bars, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all purpose gluten-free flour
1/2 cup butter, softened (can use df margarine if needed)
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

Heat oven to 350.
Mix flour, butter, powdered sugar. Press in ungreased square pan 8x8x2 building up edges. Bake 20 minutes.
Beat remaining ingredients until light and fluffy. Pour over hot crust and bake about 25 minute
Cool and cut into 1 1/2 inch squares. Enjoy!

GLUTEN-FREE LEMON SQUARES

Gluten-Free Lemon Squares image

Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend you can make these sweet, tart and bright lemon squares for any occasion. Made with fresh lemons and a from-scratch shortcrust pastry, these homemade gluten-free dessert bars are completely doable and easy to make. Perfect for a summer party or potluck, or even just a family weeknight dinner. Whatever the reason, you're going to fall in love with these luscious lemon squares.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 16

Number Of Ingredients 11

Ingredients

1 1/2 cups Betty Crocker™ All-Purpose Gluten Free 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
1 1/2 cups granulated sugar
2 tablespoons grated lemon peel
1/2 cup fresh lemon juice
4 eggs, lightly beaten
1/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
Gluten-free powdered sugar

Steps:

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.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 26 g, TransFat 0 g

GLUTEN-FREE LEMON BARS

Gluten-Free Lemon Bars image

Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too. These bars are best after a day of chilling-so plan accordingly.

Provided by Anna Stockwell

Categories Dessert Lemon Bake Wheat/Gluten-Free Chill

Yield Makes 12 bars

Number Of Ingredients 11

Ingredients

Unsalted butter (for pan)
Gluten-Free Multi-Purpose Sweet Pastry Dough (you'll need one disc; freeze remaining disc for another use)
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose gluten-free flour
1 tablespoon finely grated lemon zest (from about 1 1/2 lemons)
1/2 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon kosher salt
Powdered sugar (for dusting)
Special Equipment
An 8x8x2" baking pan

Steps:

Position rack in center of oven; preheat to 350°F. Butter baking pan, then line with 2 layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
Press dough into bottom and about 3/4" up sides of prepared pan. Poke all over with a fork and chill at least 30 minutes.
Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
Meanwhile, whisk eggs, granulated sugar, flour, lemon zest, lemon juice, and salt in a medium bowl. Pour filling into crust and bake bar until set and slightly golden brown at the edges, about 25 minutes. Transfer pan to a wire rack and let cool completely, then chill at least 2 hours or up to overnight.
Loosen edges with an offset spatula or butter knife, then use parchment overhang to remove bar from pan. Transfer bar on parchment to a cutting board and cut into 4 pieces lengthwise and 3 pieces crosswise to make 12 rectangular bars. Dust bars with powdered sugar.
Do Ahead
Bars can be made 2 days ahead. Keep chilled in baking pan.

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