(Because it takes a Villi!)
Lemon Bars
Easy to make and best when made with with real lemons. Sweet and refreshing, these are perfect after any meal. If serving at a bake sale, transport in a cooler.
Prep Time:
10 min.
40 min.
40 min.
INGREDIENTS
For the Crust
2 cups Gluten Free 1:1 Baking Flour
½ cup powdered sugar (confectioner’s sugar)
1 cup salted butter, cubed and cold
½ teaspoon pure vanilla extract
For the Filling
6 large eggs
2 1/4 cups granulated sugar
zest of 1 lemon
3/4 cup fresh lemon juice (about 3 lemons)
½ cup Bob's Red Mill Gluten Free 1:1 Baking Flour
½tsp pure vanilla extract
Great for:
Dessert
recipe notes
STEPS
1. Preheat oven to 350 degrees and line a 9x13 inch baking dish with parchment paper.
2. Add the flour and and powdered sugar to the bowl of a food processor. Pulse to mix then add the butter and pulse until combined and the dough starts to form into a ball.
3. Remove the dough from the food processor and press into the bottom of the prepared pan, spreading it out evenly and to the edges. Bake at 350 degrees for 18-20 minutes or until the edges are slightly golden.
4. To make the filling, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour until completely combined. Pour over the baked crust and bake at 350 degrees for 25-30 minutes or until the edges are set and middle is still slightly jiggly.
5. Cool completely on a wire rack then refrigerate at least 2 hours or even overnight. Use a small, sharp knife to cut into 36 squares and serve chilled or at room temperature.
6. Dust with additional powdered sugar before serving.