Gluten Free Lemon Bars
Posted January 2014
For a dairy-free, lower cholesterol version, see the notes at the bottom. This version was very popular at a recent birthday party attended by gluten-free and dairy-free friends (and everyone else).
Crust:
Mix together:
1 ½ cups Bob's Red Mill® gluten-free all purpose baking flour
pinch of salt
½ cup confectioners' sugar
Using a pastry cutter, cut into flour mixture (until small crumbs like pie crust):
1 ½ sticks (¾ cup) butter
Pat gently into the bottom of a 9 X 13 baking pan and bake at 350 degrees F for 15-20 minutes until it lightly browns on the edges. Let cool.
Lemon filling:
For the lemon layer, I use lemon meringue pie filling (no meringue) for a 10-inch pie. The one I like comes from my 1973 Betty Crocker cookbook. I found a link on the Betty Crocker website for the same recipe, except that it is for a 9-inch pie. To make the math easy for you, I put the quantities for the 10-inch pie below. For the instructions on how to make the filling, see steps 4 and 5 in the recipe on the Betty Crocker website. Pour the hot lemon filling on top of the crust and refrigerate.
http://www.bettycrocker.com/recipes/classic-lemon-meringue-pie
Quantities for lemon filling for 10-inch pie using Betty Crocker recipe
2 cups sugar
½ cup cornstarch
2 cups water
4 egg yolks, slightly beaten
½ stick (¼ cup) butter
2 tsp grated lemon peel
2/3 cup lemon juice (I squeeze it fresh and then top off with bottled juice if the lemons aren't juicy enough)
Dairy-free lower cholesterol version:
For the crust, leave out the butter and stir in ½ cup vegetable oil. Spread in bottom of pan and bake as directed above.
For the lemon filling, make as above except leave out the ¼ cup butter and stir in 1 tablespoon vegetable oil.
Posted January 2014
For a dairy-free, lower cholesterol version, see the notes at the bottom. This version was very popular at a recent birthday party attended by gluten-free and dairy-free friends (and everyone else).
Crust:
Mix together:
1 ½ cups Bob's Red Mill® gluten-free all purpose baking flour
pinch of salt
½ cup confectioners' sugar
Using a pastry cutter, cut into flour mixture (until small crumbs like pie crust):
1 ½ sticks (¾ cup) butter
Pat gently into the bottom of a 9 X 13 baking pan and bake at 350 degrees F for 15-20 minutes until it lightly browns on the edges. Let cool.
Lemon filling:
For the lemon layer, I use lemon meringue pie filling (no meringue) for a 10-inch pie. The one I like comes from my 1973 Betty Crocker cookbook. I found a link on the Betty Crocker website for the same recipe, except that it is for a 9-inch pie. To make the math easy for you, I put the quantities for the 10-inch pie below. For the instructions on how to make the filling, see steps 4 and 5 in the recipe on the Betty Crocker website. Pour the hot lemon filling on top of the crust and refrigerate.
http://www.bettycrocker.com/recipes/classic-lemon-meringue-pie
Quantities for lemon filling for 10-inch pie using Betty Crocker recipe
2 cups sugar
½ cup cornstarch
2 cups water
4 egg yolks, slightly beaten
½ stick (¼ cup) butter
2 tsp grated lemon peel
2/3 cup lemon juice (I squeeze it fresh and then top off with bottled juice if the lemons aren't juicy enough)
Dairy-free lower cholesterol version:
For the crust, leave out the butter and stir in ½ cup vegetable oil. Spread in bottom of pan and bake as directed above.
For the lemon filling, make as above except leave out the ¼ cup butter and stir in 1 tablespoon vegetable oil.