This recipe is fan update to the original lemon bar recipe from my orange Betty Crocker cookbook, (circa 1979). It was a simple substitution of gluten free flours for the all purpose wheat flour. These are not sugar free in any way, but I can only give up so much...
Gluten Free Lemon Bars
Begin the lemon bars preheating oven to 350 degrees.
In a large mixing bowl mix: (I used food processor)
40g coconut flour +100g GF flour containing xanthum gum
(or 1 cup high quality gluten free flour containing xanthm gum. )
• 1/2 cup butter
• 1/3 cup confectioners sugar
until it holds together. Press mixture into an 8x8 pan and bake at 350 degrees for 20 minutes.
While the cookie base is baking beat
• 2 eggs
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 Tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
Beat until light and fluffy, about 3 minutes. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool, cut in squares and sprinkle with powdered sugar.