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Crawford Design

Lemon Bars – Gluten-Free

Ingredients

• Gluten-free nonstick cooking spray

Dry Ingredients

• 1/4 cup sweet rice flour
• 1/2 cup white rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon xanthan gum
• 1/4 cup confectioners’ sugar

Wet Ingredients

• 1/2 (1 stick) cold butter, cut into small pieces
• 2 tablespoons water

Topping

• 2 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons white rice flour
• 1/4 cup freshly squeezed lemon juice

Directions

1. Preheat oven to 350°. Grease an 8-inch square pan with cooking spray.
2. Place the dry ingredients in a food processor and pulse once or twice to combine. Add butter; pulse mixture until butter is thoroughly incorporated. (Dough should resemble a course meal.) Add water; pulse a few times until a dough forms.
3. Press mixture into the bottom of the prepared pan. Bake crust 35 to 40 minutes or until golden brown.
4. Remove pan from oven, leaving oven on. Place pan on a wire rack to cool.
5. Make the topping: In a small bowl, combine eggs granulated sugar, white rice flour, and lemon juice. Pour mixture over baked crust.
6. Return pan to oven. Bake for 15 minutes or until filling is set. (Filling should be firm and not jiggle.)
7. Remove pan from oven and place on a wire rack to cool. Cut into 12 squares.

Source: Easy Gluten-Free Baking: - 2008, Page 143.