Easy Gluten Free Lemon Bars Recipes
EASY GLUTEN-FREE LEMON BARS
The wait is finally over...Gluten Free Lemon Bars are here!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, mix Crust ingredients until crumbly. Press evenly in bottom of ungreased 13x9-inch pan. Bake 25 minutes.
- In large bowl, beat eggs with whisk or fork. Beat in granulated sugar, flour blend and melted butter until well blended. Stir in lemon peel, lemon juice and lemon exact. Spoon mixture over warm crust; spread evenly.
- Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour 30 minutes. Sprinkle top of bars with powdered sugar through fine mesh strainer. Cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
GLUTEN-FREE LEMON SQUARES
Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend you can make these sweet, tart and bright lemon squares for any occasion. Made with fresh lemons and a from-scratch shortcrust pastry, these homemade gluten-free dessert bars are completely doable and easy to make. Perfect for a summer party or potluck, or even just a family weeknight dinner. Whatever the reason, you're going to fall in love with these luscious lemon squares.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch square pan.
- For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
- For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
- Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 26 g, TransFat 0 g
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- Preheat the oven to 350°F. Line a square 8x8 inch baking pan with parchment paper, leaving an overhang to make it easier to remove from the pan after it's baked. You can cut slits in the corner to make it fit better in the pan.
- To make the shortbread, mix the butter, sugar, vanilla, almond extract and salt together with a rubber spatula. Add the flour and stir until completely combined. Press the shortbread dough into the prepared baking pan. Press it evenly into all four corners, doing your best to make sure it's even and flat. Bake in the preheated oven for 24-26 minutes until the crust is just barely browned.
- Make the lemon curd 5-10 minutes before the shortbread is done. Sift the sugar and flour together in a large bowl. Add the eggs, lemon juice and lemon zest and whisk well until combined. It will be very liquid, this is what you want because it firms and sets in the oven.
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- For the crust: Preheat oven to 350 degrees. Line a 7x10" or 9x13" baking pan, or a baking pan somewhere in between in size (see notes) with parchment paper then set aside.
- To the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, add softened butter, sugar and vanilla then beat until smooth. Add flour and salt then beat until combined. Scoop dough into prepared baking dish then spread into an even layer with your fingertips. Use a fork to poke shallow holes all over the top then bake until the edges are just barely turning golden brown - a 9x13" baking pan will take ~20 minutes while a smaller pan like 7x10" will take ~25 minutes.
- For the filling: While the crust is cooling, add lemon zest, lemon juice, and eggs to a large bowl then whisk to combine. Add sugar and flour then whisk for 1 minute. Pour over partially cooled crust then bake until the center is set and no longer jiggly - a 9x13" pan will take ~20 minutes, while a smaller pan like 7x10" can take ~32-35 minutes. The top will have a white, crackly appearance with tiny bubbles - that's normal!
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