skip to main content

Annie- Care to share your GF lemon bars recipe?

6 years ago

last modified: 6 years ago

I'm baking my usual morning tea extravaganza for this weekend's olive harvest and your GF lemon bars look yummy! I can't access the recipe you linked to your local paper as I don't have a subscription. Would you please share the recipe here?

Sort by:Oldest

Comments (4)

nancyofnc
6 years ago
last modified: 6 years ago
Annie got this from my collection of GF baked goods that I sent to her. The original is here:

http://www.faithfullyglutenfree.com/2011/03/gluten-free-lemon-bars-way-lemon-bars.html

For the crust:

¾ C unsalted butter, at room temperature

½ C granulated sugar

2C all-purpose gluten-free flour blend = (1C rice flour, 2/3 C potato starch, ¼
C tapioca flour)

½ t xanthan gum

pinch salt

For the Filling:

7 large eggs, at room temperature

2 C granulated sugar

2 T grated lemon zest

1 C freshly squeezed lemon juice (7 small)

1 C all-purpose gluten-free flour blend

Confectioners’ Sugar for dusting

Preheat oven to 350F. Line a 9×13-inch baking pan with parchment paper with cut corners
so the paper rises up the sides.

For the crust, mix in KA or in large bowl by hand. Press the dough into the bottom of the pan either with a layer of plastic wrap or using hands dusted with GF flour, and up ½“ up the sides. Bake 20 min. Let cool 5 min. outside the oven.

For the filling, whisk together the ingredients. Pour over your pre-baked crust and bake for 30-35 min, until the set. Let cool to room temperature. Lift and slide out to a cutting board. Cut into squares or bars and dust with confectioners’ sugar.
colleenoz thanked nancyofnc
annie1992
6 years ago
Thanks, Nancy, for posting that. And thanks again for that group of gluten free recipes, I use many of them regularly, especially these and the brioche.

Colleen, these lemon bars are so good that some of my family members like these better than my regular (Ina Garten) recipe. I think it's the nice thick layer of lemon, it's so good. I highly recommend them, even if you don't need to be gluten free. I used King Arthur gluten free flour blend to make them, but I think any gluten free blend would probably work if you don't want to mix your own GF all purpose mix.

Annie
0
colleenoz thanked annie1992
Related Discussions
Annie's Salsa Recipe and Notes 2012
Q
Comments (85)
AS, there is no "science" behind that particular ingredient, it's simply a matter of trial and error to get the texture my family likes. The juice and goo inside the tomato is much more liquid than the sauce is. I could cook it down for a long time and eventually get a similar texture, but then it tastes more "cooked", if that makes sense. I found that draining the watery portion of the juice and getting rid of some of the "goo" and seeds made the texture better for me. I don't like a lot of seeds in the salsa, so I remove some of them, that makes it more palatable for me, other people might not even notice. I do want the salsa thick enough to stay on a chip, so I add the sauce and I don't have to boil it for hours to make it thicker. Annie
...See More
I'll Share My Recipes, If You Share Yours 1/19-1/26
Q
Comments (30)
Sauerkraut Balls 8 slices bacon ÃÂ½ cup finely chopped onion 1 clove garlic, minces -----we leave this out 1 can (16 oz.) sauerkraut drained ÃÂ½ cup mashed potatoes 1 Tablespoon parsley 1 ÃÂ½ cup finely crushed corn flakes 2 eggs beaten Oil Fry bacon in large skillet crisp, drain &n crumble. Pour off all but 2 T. fat. Add onions & garlic to fat in skillet. Cook & stir until onion is tender. Remove from heat, stir in bacon, sauerkraut, mashed potatoes & parsley. Drop by rounded teaspoonful onto waxed paper lined baking sheet. Gently form ball shapes. Cover with waxed paper or plastic wrap, refrigerate until firm or overnight. Dip sauerkraut balls in eggs. Roll in crushed corn flakes. Heat oil to 375ÃÂ°, fry until golden brown about ÃÂ½ minute. Drain on paper towels. Serve hot. Can be fried 24 hours in advance & reheat in 400ÃÂ° oven about 10 minutes. We fry, cool, and freeze. This is my MIL's recipe for Sauerkraut Balls. We don't put the garlic in them. The Cheesy Bacon Chicken Tater Tot Bake is in the crockpot, smaller version, and with frozen hash browns instead of tater tots. The convenience store was out of tater tots. Note: My 3 quart crock pot is full to the top with only 2 chicken breasts, and not all of the cheese. We will be eating at 8:00! Oh well, I will be snacking in the mean time! Tami
...See More
Please share your best carrot recipes...
Q
Comments (26)
Silvia, those pickled carrots are beautiful. I also plant the multi colored carrots instead of just orange. My favorite color is the Purple Dragon, they are purple outside but orange-ish inside. Last year I planted a mix of orange, purple, white and yellow, but the kids love them fresh from the garden and so I seldom have them anyway except raw, and if my great-nephew, Noah, beats me to the garden, I don't have any, LOL. Jim, Elery uses mirepoix in nearly every soup and sauce he makes, I think. He also adds carrots to chili and tomato based sauces to add some sweetness, so although I seldom cook carrots by themselves, we use them in a lot of things. They are grown here and sold as deer bait for $4 a fifty pound bag, bug those are usually the really big ones. I ought to use those (and cabbage) more often, they're cheap and local and usually very good. The ones from the grocery that come from across the country? Not so good, usually. Who knows how long they've been in storage... Annie
...See More
I'll share my recipes if you'll share yours, September 11,2010
Q
Comments (8)
It must be pumpkin recipe day! I made some pumpkin muffins from a recipe I got out of Parade Magazine a few weeks ago. I adapted it somewhat. Pumpkin Muffins.......makes 12 preheat oven to 400 F. 1.5 cups all purpose flour 0.5 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon cinnamon or to taste 1/4 teaspoon salt 1/2 cup (one stick) butter (I used the real stuff.) 1/2 cup brown sugar 2 large eggs 3/4 cup pumpkin puree....I used kabocha squash puree- 7 ounces.....or maybe it was 8. 2 teaspoons agave nectar 2 Tablespoons milk- I used non-fat) 1 tsp. real vanilla Streusel topping: 1/4 cup butter- I used Smart Balance 1/3 cup more or less brown sugar 1.5 tsp. ground cinnamon 1/4 more or less oatmeal 2 Tablespoons whole wheat flour 1/3 cup chopped pecans more or less Mix together well...using a fork or your fingers until well blended. 1. Whisk the flour, baking powder, cinnamon and salt together well. Set aside. Grease muffin tins well or use lines. (I don't use liners.) Preheat oven to 400 F. 2. Beat the butter until creamy and then beat in the sugar. Add the eggs one at a time, beating well. Add pumpkin puree and stir in....add the agave nectar and blend in and then mix in the milk. The batter will be thick. Add the dry ingredients and stir until blended but do not over mix. 3. Divide the batter into 12 portions. Add some of the batter to the muffin tin, add some struesel topping and then add some more batter. After all the batter is used add more struesel topping on top. Bake until done....toothpick comes out clean. My oven took about 23 minutes. Let cool a few minutes and then remove from tin and place on cooling rack. These freeze well.
...See More
mamapinky0
6 years ago
Annie, I made these lemon bars today. WOW very very good. Perfect blend of sweet and tangy. This will become my go to for lemon bars. I also like the fact that they don't have that eggy taste that Ina's tend to have. Too bad I only made one tray for 5 plus 3 guests. Lol. But I did hide one for my late night snack tonight. Lol
0
colleenoz thanked mamapinky0
annie1992
6 years ago
mamapinky, I always have to hide one, or the whole pan disappears. People don't even notice that they are gluten free and even with all those eggs they don't taste at all eggy, maybe it's all the lemon in there. These are also really good made with Meyer Lemons, if you have access to those.

Thanks again to Nancy, this recipe is a true winner, better than any other I've tried.

Annie
0
colleenoz thanked annie1992

Related Stories

DENS AND LIBRARIES How to Care for Your Home Library

By Laura Gaskill

Increase your enjoyment of books with these ideas for storing, stacking and displaying them

HOLIDAYS Houzz Call: Share Your Personal Holiday Traditions

By Becky Harris

What winter rituals mean the most to you and yours? Post your stories and pictures

HOUZZ CALL Share Your Sheltering-in-Place Accomplishments

By Becky Harris

Let’s celebrate small victories and say how we’ve managed to pass the time at home

ENTERTAINING Personal Style: Cheers to These 17 Creative Home Bars

See real-life examples of how to style bar carts, consoles and more, even if you’re short on space and money

HOUZZ CALL How Are You Passing the Time at Home Right Now?

By Mitchell Parker

Share your thoughts about how you are coping with stress and staying grateful during this difficult time

FARM YOUR YARD How to Grow Vegetables in Containers

By Annie Thornton

Get glorious vegetables and fruits on your patio with a pro’s guidance — including his personal recipe for potting mix

LIFE How to Celebrate National S’mores Day When You Don’t Have a Campfire

By Becky Harris

Too hot to toast marshmallows? Never got around to building that fire pit? These recipes are for you

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

HOLIDAYS DIY: These Easy-to-Make Sprays Freshen Rooms Naturally

By Corynne Pless

Follow these simple recipes to create aromatic room sprays you can use or give as holiday gifts

MOST POPULAR 33 Magic Household Cleaning Tips

By Pauline Warlet

Houzzers from around the world share their tips for transforming housework into child’s play

Sponsored

Old Dominion Kitchen Design

29 Reviews

Loudoun County's Kitchen & Bath Design Experts | Best of Houzz 3x

More Discussions

How Much Butter???

47

Gravies And Sauces, And Thickening Them

14

Baking for Valentines's Day

8

How to increase a recipe size that calls for one egg, just a little?

21

Who remembers "Canny Camp" ?

8