You need to use fresh lemon juice in this recipe. It’s not worth it without it. Substitute gluten-free all-purpose flour for a gluten-free option.
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 cup powdered sugar
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice
4 large eggs
2 tablespoons powdered sugar
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 75 ounces flour and 1/2 cup powdered sugar in a large bowl, stirring with a whisk. Work in butter with hands until mixture resembles coarse meal that comes together like dough when pinched. Press mixture into bottom of a 13 x 9inch baking pan coated with cooking spray.
Bake at 350° for 15 minutes or until golden brown. Cool 5 minutes on a wire rack.
Combine granulated sugar, 1 1/2 tablespoons flour, and lemon rind in a medium bowl, stirring with a whisk. Add lemon juice and eggs, beating with a whisk until blended; pour over crust.
Bake at 350° for 20 to 25 minutes or until filling is set. Cool completely. Sift 2 tablespoons powdered sugar over top. Cut into bars.
First of all, I'm at 7,000 ft. elevation, I'm using non-dairy margarine instead of butter, and I halved the recipe. Other than that, I followed the recipe. The lemon I had had EXACTLY 1/4 cup! So if you are making a full batch I would recommend getting two or three lemons. Also, I baked the whole thing for 20 minutes, and it had gotten brown spots on the top, and was caramelizing along the sides. And the sides were sticking to the pan, although it could be that I forgot to spray the sides... But the taste is right on, and it was incredibly easy to make!
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