The lemons that come to us in the summer are yellow and plump with juice. I love to squeeze them into iced tea to sip on a hot day. I was inspired to make a lemon dessert again because of the lure of the lemon’s bright flavor. This time, the craving was for a lemon bar.
Lemon bars are easy enough if you can eat gluten. There are recipes with flour crust, graham cracker crust or a shortbread crust. Not so much when you have to eat gluten free. Because there are so many combinations of gluten free flour a baker can mix together, getting the taste to not be dominated by one particular flour or texture is really hard.
So in order to embark on this making adventure, I had to sift, if you will pardon the pun, through hundreds of recipes on line and in cook books so I could find what would be the best tasting base. I opted for shortbread. Here’s how I did it…
1/2 cup (1 stick) (113 grams) unsalted butter room temperature
1/4 cup (30 grams) confectioner’s (powdered or icing) sugar
1 cup (130 grams) all purpose flour
1/8 teaspoon salt
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemons (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest
2 tablespoons (25 grams) all purpose flour
This was a recipe I found on the Joy Of Baking.com. It also had a video attached so you can do it just right.