Gluten-free lemon bars

Recipe and photos by Autumn.

My mother got this recipe from one of her favorite websites The Joy Of Baking and then translated it into gluten-free.  There isn't alot of flour in this recipe so it is pretty easy.

If you love lemon then this is the perfect recipe.  Our neigbors down the street have a lemon tree in their front yard and every day that we drove by it, my mom would say that she wanted to rescue the lemons and make some sweet and savory dishes with them.  And if nothing else she was just going to zest and squeeze them, and put them in the freezer for dishes down the road.  So my dad and I finally went over and asked the neighbors if we could have some.  It was so funny because they said they had picked a bunch and made lemonade with them but had no clue what else they could do with the lemons.  Everyone in our house, minus my dad, love lemons and tart things.  This recipe is actually a fine balance between buttery, sweet, and tart.  The zest is the best part of the lemons.  

CRUST:


1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup confectioner's (powdered or icing) sugar

1 cup all purpose flour - Featherlight flour (see recipe below)

1/2 teaspoon xanthan gum

1/8 teaspoon salt

FILLING:


1 cup granulated white sugar

2 large eggs

1/3 cup fresh lemon juice (approximately two large lemons)

1 tablespoons grated lemon zest (2 lemons)

2 tablespoons all purpose flour-Featherlight flour

TOPPING:

Confectioner's (powdered or icing) sugar

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

These smelled so delicious and so we cut them way too early. If you wait until they are completely cooled they will have a better cut line to them.  Either way they are yummy!

TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds from the juice.