Do you love lemon bars? This recipe has been a Muir family favorite for generations (four so far) and yet it’s an easy recipe to make a sweet delicious treat. Can be made with regular all purpose flour if you don’t have the gluten allergy. Recipe below:
For a 9 x 9 in pan:
1 cup gluten-free all purpose 1:1 flour
1/2 cup butter (1 stick)
1/4 cup powdered sugar (confectioner’s sugar)
For a 9 x 13 in pan:
2 cups gluten-free all purpose 1:1 flour
1 cup butter (2 sticks)
1/2 cup powdered sugar (confectioner’s sugar)
Grease the sides of your pan (butter works best but spray is fine) and set your oven to 350 F (177 C). Mix all ingredients until a soft dough forms. Press the dough into the bottom of the pan so it makes an even crust.
Bake for about 10-15 minutes. Check often because it can burn easily. While this is baking, start on the lemon topping.
1 cup granulated sugar
2 eggs, beaten
2 Tbsp gluten-free all purpose 1:1 flour
1/2 tsp baking powder
3 Tbsp lemon juice
1/4 tsp salt
Whisk all ingredients together and pour mixture over the baked shortbread. Put back into the oven and bake 15-20 minutes or until firm. Keep a close eye on this because it burns more easily than the shortbread. Cool completely and serve.
Makes 15-18 bars (20-24 snack sized bars)