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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Lemon Bars
Shortbread Crust
- 2 cups Glad Flour
or gluten-free all-purpose flour
- 1 cup margarine, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon xanthan or guar gum (optional,
but it does improve the quality of the crust)
Lemon Custard Filling
- 2/3 cup lemon juice
- 1-1/3 cups sugar
- 4 eggs
- 1/2 teaspoon baking powder
- 1/4 cup Glad
Flour or gluten-free all-purpose flour
- 1 pinch salt
Topping
First search around in your cupboards until you find your favorite 9
by 13-inch baking pan. Grease the pan with shortening or coat it with
nonstick spray. Set the pan aside.
Next prepare the crust. Measure all of the crust ingredients into a
medium sized bowl. Use a large fork or your hand (make sure they're
clean) to mash the ingredients together until they are a stiff dough.
Plop the dough into your oiled baking pan. Use palms and stiff
fingers to press the dough evenly into the bottom of the pan. The
center of the dough tends to be thicker than the corners so make a
little extra effort to mash the center thin enough to be even with
the outer edges.
Bake the crust at 350° for 20 minutes.
While the crust is baking prepare the filling. Use a paper towel to
wipe out the bowl you made the crust in. Use this same bowl to mix up
the lemon filling. Measure all of the filling ingredients into your
medium sized bowl. Use a whisk or electric beaters to make a smooth,
thin mixture. Set this aside until the crust is done baking.
Measure the powdered sugar.
When the crust comes out of the oven immediately pour the filling
over it. The pan will be hot so be careful not to burn yourself.
Place the pan back into the oven. Continue baking for another 20
minutes. The top of the custard will be cracked in a few places. This
is evidence that it's done.
Remove the pan from the oven. Sprinkle the powdered sugar over the
top. Allow the bars to cool and then cut into bars.
My guys love these bars so they never can wait long enough for the
bars to cool significantly. They taste good hot too. Store leftovers
in the refrigerator because the eggs in the custard don't keep well
at room temperature. These are great for church lady meetings and
also delicious for spring holidays such as Passover or Easter. You
can make them with lime juice for St. Patrick's Day.
I use bottled lemon juice (the cheap stuff) for my Lemon Bars and
they turn out great every time. If you see a sale on fresh lemons you
may want to decrease the lemon juice to 1/2-cup because fresh lemon
juice has much more zing to them than the bottled stuff. |
