Sunburst Lemon Bars-Gluten Free or Not
Description
Similar to a traditional lemon bar, but with a crispy shortbread crust and a sweet, gooey lemon top then powdered sugar and a lemon glaze to top it all off!
Ingredients
Crust Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons lemon zest
1 1/3 cup brown rice flour *
1/3 cup tapioca starch *
1/3 cup potato starch *
Filling Ingredients:
4 eggs
2 cups sugar
1/4 cup brown rice flour *
1 teaspoon baking powder
5 tablespoons fresh lemon juice
1 tablespoon lemon zest
Glaze Ingredients:
1 cup powdered sugar
2 tablespoons lemon juice, plus more as needed
* If you are not in need of a gluten free recipe, simply substitute 2 cups AP flour for the items marked with an * in the crust ingredients and 1/4 cup AP flour for the item marked with an * in the filling.
Directions
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Heat oven to 350 degrees. Line a 9x13 pan with parchment paper.
Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and then beat until until the mixture is crumbly. Press the crust into the bottom of pan. Bake for 25 minutes, until light golden brown.
While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined. Remove the partially baked crust from the oven and pour the filling over it. Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.
In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency. Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first.