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Ingredients
- For the crust: For baking I'm using the new gluten-free flour blend I just got from Simply Gluten Free
- You could use Bob Red Mills All Purpose Gluten Free Flour too
- 1/2 pound unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose gluten-free flour
- 1/8 teaspoon kosher salt
- For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest 4 to 6 lemons
- 1 cup freshly squeezed lemon juice
- 1 cup gluten free flour
- confectioners' sugar for dusting
Ingredients
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Instructions
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into bars and dust with confectioners' sugar.
Recipe Notes
Enjoy the Journey!
Gluten Free Lady... XO!
Gluten Free Lady www.glutenfreelady.com
