I promise you will love this recipe. These lemon bars are really fresh tasting and have a delicate crust. They are so good no one will know they are gluten free. In fact, I challenge you to take these bars to your next gathering, and wait until everyone tries one before you mention they are gluten free. Let me know how your friends react when you tell them. I bet they will be surprised something that tastes so gourmet could also be gluten free!
Recipe for your body, mind and spirit :
Lemons are alkalizing for the body: Although lemons are acidic to begin with, they are alkaline-forming on body fluids helping to restore balance to the body’s pH. Lemons are rich in vitamin C and flavonoids that work against infections like the flu and colds. Allowing yourself a little treat is also nourishing for the soul.
1 Package Bob’s Red Mill Shortbread Cookie Mix*
3/4 Cup Organic unsalted butter
1 Egg Yolk
2 Tablespoons water
*Although I have my own shortbread cookie recipe, I cheated and used a cookie mix. This Bob’s Red Mill cookie mix is very high quality. Each product undergoes extensive quality control tests. During this testing phase, the gluten-free offerings are segregated from other products, and tested in special gluten-free-only ‘clean room facilities.’
I will be posting my very special Shortbread Cookie recipe in time for use during the holidays, so be sure to follow my blog so you don’t miss it. It is very easy and versatile, perfect for Christmas cookie swaps and holiday parties.
4 Large “liberated” eggs + 2 egg yolks
2 Cups Organic sugar
1/2 Cup Bob’s Red Mill All Purpose Gluten Free Flour
2 Cups fresh lemon juice (about 10 organic lemons)
Zest of one lemon
Powdered sugar for dusting
Preheat oven to 350 degrees. Line a 9″ x 13″ glass baking dish with parchment paper, and grease the top of the parchment.
Prepare the cookie dough according to the package directions. Press the dough into the baking dish evenly along the bottom and 1/2 inch up the sides of the dish to form the crust. Bake the crust for 10-12 minutes, removing from the oven before it turns brown. Turn the heat in the oven down to 300 degrees once the crust has been removed from the oven.
Meanwhile, whisk the eggs and yolks, sugar and flour in a mixing bowl until smooth. Whisk in the lemon juice and zest. Carefully pour the filling into the baked crust and return to the oven.
Bake until the filling is just set, approximately 30-35 minutes. Let the bars cool on a rack, then refrigerate until firm, at least 2 hours. Once the lemon bars have chilled, carefully lift out of the pan using the parchment paper and place on a large cutting board and slice into 1 inch squares. Dust with powdered sugar.
Let me know if you tried the recipe on your family and friends. Did they love it? Did they eat them all, not leaving a crumb? Did they believe they were gluten free? Tell me about it!