As always we give you all of the recipe and none of the gluten.
Baked Press-In Crust:
1 c unsalted butter, melted
½ c sugar
2 tsp. vanilla extract
½ tsp. salt
2 c + 2 tbsp. all purpose gluten free flour
Lemon Filling:
Zest of 4-5 Lemons
3 cups sugar
8 eggs large
1 cup fresh squeezed lemon juice
1/2 cup flour
Directions:
Prepare the crust:
Preheat the oven to 325°f. Line a 9x13 inch baking pan with parchment paper.
Mix all the shortbread crust ingredients together then press firmly into the prepared baking sheet. Bake the crust for 20 min. until golden brown. Remove from oven and set aside.
Prepare Lemon filling:
In a large mixing bowl, add all of your sugar. Zest the lemons and add the zest to the sugar; toss together, making sure the zest doesn’t clump together. Add in the flour and toss the mixture again.
Using whatever means meet your convenience, squeeze 1 cup of fresh lemon juice (5-6 lemons). Pour your juice into the sugar mixture using a strainer to remove seeds/pulp. Add your eggs all at once and whisk the mixture together until fully combined and smooth.
Pour your filling over a warm crust and adjust your oven to 350 °f
Place the bars in the oven and allow to cook for 25-35 minutes. They may appear slightly wobbly in the middle but should be done once the edges start to become golden brown.
Remove the bars from the oven and allow to cool completely on the counter or in the refrigerator.
Dust with powdered sugar and serve; these are INCREDIBLE!
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