Lemon Bars Gluten-Free Baking and More, May 04.
Name:	Lemon Bars
Description:	Tart lemon filling atop a buttery shortbread crust makes these the best lemon bars we have tasted. With a light yellow color, these bars are perfect for spring.
Ingredients:	Cookie Base 1/4 cup sweet rice flour 1/2 cup white rice flour 1/4 cup cornstarch 1/2 teaspoon xanthan gum 1/4 cup powdered sugar 1 stick butter, cold and cut into small pieces 2 Tablespoons water Topping 2 large eggs 3/4 cup granulated sugar 2 Tablespoons white rice flour 1/4 cup freshly squeezed lemon juice
Directions:	Preheat oven to 350ºF. Grease and rice flour an 8-inch square pan. In a food processor, add sweet rice flour, white rice flour, cornstarch, xanthan gum, powdered sugar and butter. Pulse mixture until butter is thoroughly incorporated. (Dough should resemble a coarse meal.) Add water. Pulse a few times until a dough forms. Press mixture into the bottom of the prepared pan. Bake crust for 35-40 minutes or until golden brown. Remove pan from oven. Place pan on a cooling rack. (Be sure to leave oven on.) In a small bowl, combine eggs, granulated sugar, white rice flour and lemon juice. Pour mixture over baked crust. Return pan to oven. Bake for 15 minutes or until filling is set. (Filling should be firm and not jiggle.) Cool on a wire rack. Makes 12 Bars
Created By:	Elizabeth Barbone

Tools for the Kitchen

Don't Have A Food Processor?

You can still make this wonderful recipe. In a medium bowl, add sweet rice flour, white rice flour, cornstarch, xanthan gum, powdered sugar and butter. Rub ingredients together using either your fingers or a fork until butter is incorporated and a coarse meal forms. Stir in water and mix until dough forms.