These lemon bars are incredibly light and refreshingly tart - the perfect treat on a hot summer day!
Enjoy!
Lemon Bars
Ingredients:
The Crust:
1/2 cup gluten free quick oats
1/2 cup white rice flour
1/4 cup tapioca starch
1/4 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1/4 cup margerine
1/4 cup water
The Lemon topping
4 eggs
1 1/4 cups white sugar
1/4 cup white rice flour
2 lemons, juiced (approx 1/3 cup)
1-2 TBSP powdered sugar for sprinkling over the top
Directions:
Preheat the oven to 350 degrees. Place quick oats, white rice flour, tapioca starch, brown sugar, salt, cinnamon, and baking soda in a food processor. Process on high for 30 seconds. Add in margerine and process for an additional 15 - 30 seconds. Add water. Process for 10 seconds. Line a 9 x 9 square pan with parchment paper. Pour the mixture onto the parchment paper and press evenly into the pan using plastic wrap as the batter will be sticky. Bake in the oven for 20 minutes.
While the crust is baking, blend together the white sugar, and white rice flour in a bowl. Whisk in the eggs and lemon juice. After the crust has been cooked, remove from oven and pour the lemon mixture over the top. Place back in the oven for 20 additional minutes. Remove and sprinkle the top of the lemon bars with powdered sugar (icing sugar).
Allow the lemon bars to cool completely before cutting into squares.
Enjoy!
Lemon Bars
Ingredients:
The Crust:
1/2 cup gluten free quick oats
1/2 cup white rice flour
1/4 cup tapioca starch
1/4 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1/4 cup margerine
1/4 cup water
The Lemon topping
4 eggs
1 1/4 cups white sugar
1/4 cup white rice flour
2 lemons, juiced (approx 1/3 cup)
1-2 TBSP powdered sugar for sprinkling over the top
Directions:
Preheat the oven to 350 degrees. Place quick oats, white rice flour, tapioca starch, brown sugar, salt, cinnamon, and baking soda in a food processor. Process on high for 30 seconds. Add in margerine and process for an additional 15 - 30 seconds. Add water. Process for 10 seconds. Line a 9 x 9 square pan with parchment paper. Pour the mixture onto the parchment paper and press evenly into the pan using plastic wrap as the batter will be sticky. Bake in the oven for 20 minutes.
While the crust is baking, blend together the white sugar, and white rice flour in a bowl. Whisk in the eggs and lemon juice. After the crust has been cooked, remove from oven and pour the lemon mixture over the top. Place back in the oven for 20 additional minutes. Remove and sprinkle the top of the lemon bars with powdered sugar (icing sugar).
Allow the lemon bars to cool completely before cutting into squares.