These bars have a thin layer of tangy, sweet lemon atop a buttery crust made with almond meal flour. There is big citrus flavor in every little bite. Just a note when preparing this recipe: The filling will look lumpy when baking, but it's supposed to. It will become smooth and shiny after cooling.
1.3 ounces potato starch (about 1/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
0.9 ounce almond meal flour (about 1/4 cup)
1/4 cup packed brown sugar
1 tablespoon butter, softened
1/2 teaspoon salt, divided
1/4 teaspoon almond extract
1 1/2 cups granulated sugar
2 tablespoons white rice flour
2 tablespoons grated lemon rind
6 tablespoons fresh lemon juice
1 teaspoon baking powder
4 large eggs
2 teaspoons powdered sugar
How to Make It
Preheat oven to 350°.
Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
Weigh or lightly spoon potato starch, brown rice flour, and almond meal flour into dry measuring cups; level with a knife. Place potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt, and almond extract in a food processor; process until well blended. Press mixture into bottom of prepared pan. Bake at 350° for 10 minutes; cool 15 minutes on a wire rack.
Wipe out food processor bowl with a paper towel. Place 1/4 teaspoon salt, granulated sugar, white rice flour, and next 4 ingredients (through eggs) in food processor; process until well blended. Pour into prepared crust.
Bake at 350° for 25 to 27 minutes or just until center is set. Cool completely in pan on a wire rack.
Lift lemon bars from pan, using foil sides as handles. Cut into 16 squares. Remove from foil; place on a platter. Dust with powdered sugar.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook
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