Cathy's Kitchen Table: Organic Gluten-free Lemon Bars Recipe

Organic Gluten-free Lemon Bars remind me of spring. Yellow lemon filling and the smell of citrus when preparing these bars brings a feeling of joy and happiness. Then there's the anticipation of waiting to eat one of these delicious bars with a favorite cup of hot tea or coffee. When life gives you lemons, make lemon bars! With this recipe you may substitute any other gluten-free flour instead of rice flour if that is what you have available.

Shortbread crust:

1 cup organic rice flour

½ cup organic cornstarch

½ cup organic powdered sugar

¾ cup organic unsalted butter

Lemon Curd Filling:

4 organic eggs

1 ¾ cups organic granulated sugar

2 tablespoons organic rice flour

2 tablespoons organic cornstarch

¼ cup organic lemon juice (or use 3 lemons for fresh squeezed)

1 teaspoon organic lemon zest

½ teaspoon gluten free baking powder

Topping:

½ cup organic powdered sugar

Directions to make the shortbread crust:

1. Preheat oven 350º, grease a 9 in x 13 in pan or line with parchment paper
2. Combine butter into rice flour and powdered sugar until slightly crumbly
3. Pour into bottom of pan and pat evenly for a thick layer crust
4. Bake 17 to 20 minutes until edges are slightly brown. Let cool slightly in pan.
5. Turn oven heat to 325º

For the lemon curd filling:

1. While the crust is baking, beat eggs until they are thick and lemon colored.
2. Add granulated sugar and beat until smooth
3. Add rice flour, cornstarch, lemon juice, lemon zest, and baking powder. Beat until smooth.
4. Pour over crust and bake at a reduced heat of 325º for 20 minutes or until filling is set.

Topping:

1. Dust with ¼ cup of powdered sugar after taking out of the oven.
2. Let cool in pan then dust with the remaining ¼ cup of powdered sugar
3. Slice and enjoy!