Gluten Free Lemon Bars скачать в хорошем качестве

Gluten Free Lemon Bars

These lemon bars are my favorite. Ingredients for the crust: 2 sticks (1 cup) unsalted butter, softened to room temperature 1/3 cup sugar 1 tb. lemon zest 1/4 ts. salt 2 cups gluten-free all-purpose flour Ingredients for the lemon filling: 6 large eggs 1-3/4 cups sugar (I used organic cane sugar) 3/4 cup gluten-free all-purpose flour 1/4 ts. salt 3/4 cup fresh-squeezed lemon juice (about 3-4 lemons) Powdered sugar for topping Method: 1. In an electric mixer bowl with the paddle attachment, mix butter and sugar until creamy. Then add GF flour, lemon zest, and salt, and mix until just combined. 2. Line a baking pan 13"x9" with parchment paper and spray with PAM Baking. (or brush with melted butter.) 3. Press the cookie dough into the pan evenly. The dough will be very sticky and stick to my fingers, so I pull the dough into small chunks and scatter them all over the pan, then use plastic wrap to place on top, and start pressing. 4. Bake at 350 deg. F. for 25-30 minutes or until lightly golden brown. 5. Meanwhile, start making the filling by beating eggs, sugar, and salt together, then add flour and lemon juice, and mix well until incorporated. 6. Pour the filling into the crust while it is still warm. If there are big bubbles on top, use a toothpick to break the bubbles. 7. Bake at 350 deg. F. for 25-30 minutes or until it is set and quite firm. Let cool completely. Then chill it in the fridge for 4-6 hours before cutting. 8. Take it out of the pan and cut it into 2"x 2" squares. Sprinkle with powdered sugar when serving.