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Lemon Bars

Source of Recipe

Adapted from Annelise Robert's recipe in "Gluten Free Baking"


List of Ingredients

Crust:
1 c. Brown Rice Flour Mix (measurements below)
1/4 c. sugar
1 tsp. xanthum or guar gum
5 TBSP. CF margarine-cold

Lemon Filling:
3 large eggs
3/4 c. sugar
2 TBSP. brown rice flour
1/2 tsp. baking powder
1/8 tsp. salt
1/3 c. fresh lemon juice
2 tsp. lemon rind
1/2 tsp. pure lemon extract
Confectioner's sugar

Brown Rice Flour Mix:
Brown rice flour: 2 cups
Potato starch: 2/3 cup
Tapioca flour: 1/3 cup
Total mix: 3 cups


Recipe

1. Preheat oven to 350. Spray bottom of 8" square pan with cooking spray and generously dust with rice flour.
2. Put flour, sugar, and xanthan gum in large bowl of electric mixer, mix to blend. Add margarine and mix on low speed until crumbly. Press dough into bottom of baking pan.
3. Bake in center of oven for 15 minutes or until very light golden brown.


Filling:
1. Beat eggs in large bowl of electric mixer at high speed until foamy. Add sugar, flour, baking powder, salt, lemon juice, lemon rind, and lemon extract. Beat until well blended. Pour into partially baked crust.
2. Bake in center of oven for 20 minutes or until set. Cool on wire rack. Cut into 16 squares; remove from baking pan onto serving plate. Sift confectioner's sugar over tops. Serve at room temperature or slightly chilled