Gluten-Free Lemon Bars

lemonbars One of my husbands favorite things are lemon bars. When he asked for them this year for his birthday, I knew I had to get the recipe right.

So I reached for my Paula Deen cookbook and got to work! Here is the gluten-free version on her Lemon Bar recipe, and according to my husband, it is amazing! ūüôā

In this recipe we used Pamela’s Artisan Gluten-Free Flour Blend; which can be purchased online or at your local natural food store. We have found this blend to be non-grainy in texture, and most importantly, it acts like real flour. ¬†If you choose to substitute the flour with a different blend, please be aware that the texture may be different.¬†

Lemon Bars
adapted from Paula Deen’s Cookbook Paula Deen & Friends

1 cup (2 sticks) of butter, melted –¬†for a diary free option, try using¬†Earth Balance’s Baking Sticks
2 cups Pamela’s Artisan Gluten Free Flour Blend –¬†or your gluten-free flour of choice
1 cup confectioners’ (powered) sugar, plus extra for dusting
1/8 tsp salt

6 eggs –¬†duck eggs are okay
3 cups granulated (white) sugar
3 Tbsp Grated Lemon Zest –¬†if you are unsure of your lemon’s, you can substitute an extra 1/2 cup of lemon juice for zests. This is what we did.
1/2 cup fresh lemon juice
1 cup¬†Pamela’s Artisan Gluten Free Flour Blend –¬†or your gluten-free flour of choice

Preheat the oven to 250*. Grease a 9″ x 13″ pan with Crisco, or vegetable oil –¬†spray okay.

In a medium bowl, combine flour, butter, powered sugar, salt and melted butter. Mix with a spoon until well combined. It should naturally form a ball. Shape into a ball and pat in the prepared pan. Use your fingers to coax the dough into the corner of the pan and to even out any thick places. Bake for 15-20 minutes. You want it just to start to color. 

While the crust is baking, in an electric mixer add 6 eggs and mix on medium until partially combined (approx. 30 secs-1 min). Partially combined means the eggs are not completely whipped together. Add the sugar, lemon zest, or extra lemon juice, lemon juice and flour to the eggs and mix on medium until everything is well combined. Remember to scrape down the sides, and bottom, as you go. If the filling is done before the crust, cover it with a paper towel and place it in the fridge.

When the crust is done,  remove it from the oven and pour the filling over the crust.  Carefully place it back into the oven and bake for another 30-35 minutes, until the top is golden brown. Remove from oven as soon as the top of the bars are an even golden brown! Place the pan on a rack to cool.  When cool, sprinkle with powdered sugar, cut and serve.

If you are not eating these right away, cover them with saran wrap and refrigerate until serving. These can be made the night before!

Makes 24 large or 48 small bars



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