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Almond-Lemon Bars

Photo: Oxmoor House
Hands-on time 12 mins
Total time 1 hr, 37 mins
Yield Serves 16 (serving size: 1 bar)
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.

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 142
  • fat 2.8 g
  • satfat 0.9 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 2.2 g
  • carbohydrate 28.1 g
  • fiber 0.4 g
  • cholesterol 48 mg
  • iron 0.4 mg
  • sodium 130 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 350°.

  2. Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.

  3. 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.

  4. 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.

  5. Bake at 350° for 25 to 27 minutes or just until center is set. Cool completely in pan on a wire rack.

  6. 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