Gluten-free lemon bars

Recipe courtesy of: https://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/

Ingredients:

  • ½ cup (58 g) confectioners’ sugar plus more for dusting
  • ½ teaspoon kosher salt
  •  Zest of 1 large lemon
  • 9 tablespoons (126 g) unsalted butter melted and cooled
  • 4 (200 g (weighed out of shell))eggs at room temperature
  • 1 cup (200 g) granulated sugar
  • ¾ teaspoon baking powder
  • ⅔ cup (5.33 fluid ounces)freshly squeezed lemon juicejuice of 4 to 5 lemons

Instructions:

  • Preheat your oven to 325°F. Grease an 8-inch square baking pan, line with criss-crossed pieces of parchment paper that overhang the sides, and grease the parchment paper. Set the pan aside.

MAKE THE CRUST.

  • In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest and whisk to combine, breaking up any clumps of lemon zest.
  • Add the butter and mix with a fork until well-combined. Press the mixture into the bottom of the prepared baking dish in an even layer.
  • Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm.
  • Remove from the oven and allow to cool briefly.

MAKE THE CUSTARD LAYER.

  • In a medium-sized bowl, place the eggs, granulated sugar, baking powder, lemon juice and remaining 2/3 cup (93 g) flour, whisking vigorously to combine after each addition. Pour the custard mixture into the baked crust.

BAKE THE BARS.

  • Return the pan to the center of the oven. Bake until just set (about 25 minutes).
  • The custard is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth.
  • Remove the pan from the oven and allow to cool in the pan for about 20 minutes.

CHILL THE BARS.

  • Place in the refrigerator to chill until firm, about 2 hours and up to overnight.
  • Remove the bars from the pan by running a butter knife or thin spatula around the perimeter of the baking dish, and then lifting the bars out of the pan by the overhung pieces of parchment paper.
  • Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a large knife. Serve chilled.

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