Gluten-Free Lemon Bars
Lemon bars are basically a classic shortbread topped with a simple lemon curd. The shortbread for this gluten-free version is made with brown rice flour, arrowroot starch, and sugar.
Serves: 24Hands-on: 20 minutesTotal: 3 hoursDifficulty: Easy
- 1 1⁄4 cups brown rice flour, divided
- 1 cup arrowroot starch
- 2 cups granulated sugar, divided
- 1 cup butter, softened
- 4 large eggs
- 1⁄4 cup lemon juice
- 2 Tbsp. grated lemon zest
- 1⁄4 cup confectioners’ sugar
- Preheat oven to 350°F. Make an aluminum foil sling for a 9-by-13-inch baking dish sling by cutting 2 strips of foil (18 inches long). Cut or fold one strip to a width of 9 inches. Cut or fold the other strip to a width of 13 inches. Fit the two strips in the pan perpendicular to each other and according to their width. Press foil into the corners of the pan bottom. The ends of the foil should overhang the edges of the pan. Grease with nonstick cooking spray.
- In a medium mixing bowl, whisk together 1 cup brown rice flour, arrowroot starch, and 1⁄2 cup granulated sugar. Cut in butter with a fork and knife or a pastry blender until you have a crumbly mixture. Press into the bottom of the baking dish.
- Bake the crust for 20 minutes until it is firm and golden-brown.
- Meanwhile, in another medium mixing bowl, whisk together remaining 1 1⁄2 cups granulated sugar, remaining 1⁄4 cup brown rice flour, eggs, lemon juice, and lemon zest. Pour mixture over crust and bake an additional 20 minutes. Cool completely in the refrigerator for 2 hours to allow bars to firm up.
- Remove lemon bars by lifting the edges of the foil up. Place on a cutting board, remove the foil, and cut into bars. Dust lightly with confectioners’ sugar.