A delicious Gluten Free lemon bars recipe, made with a great gluten free shortbread crust and with easy lemon curd style topping.
Over Christmas I wanted to make mince pies, they are traditional British pies filled with mincemeat and are common all over the UK during the festive period, I was yearning for a taste of home and so decided to throw some together at the last minute.
I’ve made Mince Pies with gluten free pastry in the past, I adapted a gluten shortcrust pastry recipe from an old British cookbook and they worked very well as I remember.
Now perhaps it’s because I’m totally disorganized or simply a function of being on the wrong side of forty, but I couldn’t remember which book or which recipe I’d used previously, so in a rush I turned to Google and pulled up a recipe for gluten free pastry off the internet, what could possibly go wrong?
“They’re a little bit chewy, Mom” said my ten year old son, he was being very generous.
They were basically inedible and tough as old boots. There was nothing else for it but to trash them, and I never did get around to trying Mince Pies again as all the Christmas busyness took over and we simply moved on to cooking other sugar filled goodies instead.
3/4 cup Dairy Free Margarine, or butter 175g
1/3 cup sugar 75g
2 cups gluten free all purpose flour 250g
1 tsp xanthan gum omit if your flour has any gums added
1/2 tsp gluten free baking powder
1.5 cups sugar 300g
1/2 cup fresh lemon juice 120 mls
4 large eggs beaten
1/4 cup all purpose gluten free flour 30g
gluten free powdered sugar to dust
You will need a 9×13 baking pan, line the base and sides with parchment paper
Preheat your oven to 350f
Cream butter (or margarine) and sugar in mixer.
In separate bowl add flour, xanthan gum, baking powder and mix well. Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
Add flour mix to butter/sugar and mix well until combined.
Your ‘dough’ may be soft, especially if you used dairy free spread. If you find it is super soft then put it in the fridge for half an hour to firm up a little
Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
It’s hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
Bake at 350 for 20 mins or until lightly brown.
While base is cooking make the filling, mix all the topping ingredients except the powdered sugar.
When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
If you’ve enjoyed this recipe, please leave a comment below!
You can find complete recipes of this GLUTEN FREE LEMON BARS in noshtastic.com