Sunday, January 22, 2012

GF Lemon Bars

Citrus production has decreased in Mesa, AZ and surrounding areas.  The housing boom in the early 2000s gobbled up valuable citrus acreage, but many farm stands still sell local citrus, especially lemons.  I enjoy the groves that are still standing, adding some beautiful green to the desert landscape.



  • ¾ cup butter
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1¾  cups white rice flour
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon xanthan gum
  • 6 eggs
  • 3 cups sugar
  • 1 tablespoon lemon zest
  • 1 cup fresh lemon juice
  • 1 cup gluten free flour(I used Bob's Red Mill AP)
Combine dry ingredients for crust.  Cream butter and sugar, add vanilla.  Add dry ingredients and combine until dough forms.  Press into 9 x 13 baking pan.  Bake at 350 degrees for 20 minutes.

Prepare filling.  Whisk eggs and sugar together.  Add zest and juice, then whisk in flour, until smooth.

Pour filling over cooled crust, bake 30-35 minutes.  Cool, cut, chill.

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