Gluten Free Lemon Bars

Previous Next

Crust:

  • 1 cup (5.5 oz) Ella Bella AP Flour Blend
  • 1/2 cup (3.75 oz) organic white sugar
  • 1/2 cup (4 oz) butter – room temp
  • Zest of half a lemon
  • Pinch of Salt

 

Filling:

  • 2 Eggs
  • 1 cup (7.5 oz) organic white sugar
  • 1 Tbsp Ella Bella AP Flour Blend
  • 3 Tbsp Lemon Juice
  • Zest of half a lemon
  • Organice Powdered Sugar for sprinkling

 

Preheat oven to 350 °F

 

For Crust:

  1. Combine flour, sugar, butter, and salt until well mixed.
  2. Press into an 8 inch square baking pan.
  3. Bake at 350 °F for 15 to 20 minutes until edges are about to turn golden brown. Remove from oven.

 

For Filling:

  1. Combine eggs, sugar, flour, lemon juice, and zest until well blended. Pour over baked crust.
  2. Return to oven and bake an additional 20 to 25 minutes or until filling is set.
  3. Place on wire rack. After cooled dust top with sifted powdered sugar. Cut into squares.

**For tarts place mini-cupcake liners in mini-cupcake pan. Place a teaspoon of crust in the liner, gently press down. Cook for 10-15 min until crust just turns golden brown. Place about a tablespoon of filling in each liner. Cook for about 15-20 or until filling is set.**

Try not to polish off the whole pan in one sitting. Enjoy.

Adapted from Girl Scout Troop 31280 & 30240 recipe book.