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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
1 hr 37 mins
Yield:
Serves 16 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

Nutrition Facts

142 calories; fat 2.8g; saturated fat 0.9g; mono fat 0.7g; poly fat 0.3g; protein 2.2g; carbohydrates 28.1g; fiber 0.4g; cholesterol 48mg; iron 0.4mg; sodium 130mg; calcium 32mg.
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