The first warm sunny day in spring I always feel like making lemon bars. I love the tart sweetness and the shortbread crust.
I always plant a big garden that is growing bigger each year. I hope to add some more bushes this year, current, raspberry, and elderberry. For right now I have to be content with planting more lettuce, radishes, and beets since there is a chance the temperature will drop below freezing a few nights.
These lemon bars are easy to make. The crust is crumbly but holds nicely for slicing. If you are getting too much of a skin on the top of the egg/lemon layer try baking it a little less.
I hope you enjoy these in the sunshine of a summer day!
Lemon Bars
Ingredients for Crust
- 1/2 pound butter substitute
- 1/2 cup sugar
- 2 cups Sweet Rice Flour
- dash of salt
Ingredients for lemon filling
- 6 eggs
- 3 cups of sugar
- 2 tablespoons lemon zest
- 1 cup lemon juice
- 1 cup rice flour
- powder sugar for dusting
Directions
- Preheat oven to 350 degrees.
- To make the crust combine all ingredients in a bowl and mix. I like to do this with a pastry cutter, but you can use the paddle attachment of a stand mixer.
- Grease a 9 x 13 pan with coconut oil spray and lightly pack crust mixture in to the bottom of the pan.
- Bake for 15 minutes. Will form bubbles (wholes) and will not be completely set.
- Remove from oven and cool.
- Once the crust is cooled make the filling by whisking all the filling ingredients together with the whisk attachment of your stand mixer.
- Once well combined pour over the top of the crust.
- Bake for 35 minutes. (Check at 30 minutes, if the top is getting too brown remove at 30 minutes).
- Let cool and dust with powder sugar before serving.
- Enjoy!
Lemon Bars
Ingredients for Crust
- 1/2 pound butter substitute
- 1/2 cup sugar
- 2 cups Sweet Rice Flour
- dash of salt
Ingredients for lemon filling
- 6 eggs
- 3 cups of sugar
- 2 tablespoons lemon zest
- 1 cup lemon juice
- 1 cup rice flour
- powder sugar for dusting
Directions
- Preheat oven to 350 degrees.
- To make the crust combine all ingredients in a bowl and mix. I like to do this with a pastry cutter, but you can use the paddle attachment of a stand mixer.
- Grease a 9 x 13 pan with coconut oil spray and lightly pack crust mixture in to the bottom of the pan.
- Bake for 15 minutes. Will form bubbles (wholes) and will not be completely set.
- Remove from oven and cool.
- Once the crust is cooled make the filling by whisking all the filling ingredients together with the whisk attachment of your stand mixer.
- Once well combined pour over the top of the crust.
- Bake for 35 minutes. (Check at 30 minutes, if the top is getting too brown remove at 30 minutes).
- Let cool and dust with powder sugar before serving.
- Enjoy!