Springtime in Minnesota is a very fickle season. Sunny and 60 one day. Snow and shivering the next day. It’s just the way life is in this beautiful and proud state. Part of the rollercoaster that we call “April” is a challenging dinner menu. Cosy up by the fire with a bowl of chili? Or sit on the patio with a salad? One thing that is always in season, is dessert.
Lemon may be a winter fruit, but the color, tang, and vitamin C seem to be perfect on any – and every – springtime menu. Lemons help lower the risk of heart disease, high blood pressure, and cholesterol. But mostly, lemons — the taste, smell, and appearance — MAKE ME HAPPY.
Our church has the tradition of amazing snacks after worship services. Crackers, cheese, veggies, fruit, cookies, bars, juice and coffee — all filling the tables to overflowing each Sunday morning. But the happiest treat of all, are the luscious lemon bars made by Gerri. The crust is a tender shortbread, which I’ve made gluten free by using this flour blend. The filling is creamy and light, with the perfect blend of citrus and sweet. Then to top all this wonderfulness, a light dusting of “snow”, more commonly known as powdered sugar. Perfection! And it includes a happy dose of sunshine and vitamin C.
And now, here is a tip from my ever-practical mother: This recipe uses two sticks of softened butter. Use the wrapper from one stick to evenly grease the pan (there’s always some butter left on the wrapper), and use the other wrapper to press the dough into the pan.
One challenge with gluten free flour is that baked goods can take on a slightly gritty texture. The solution to this — whether baking chocolate chip cookies, banana bread, or these lemon bars — is to let the dough/batter stand. Once you make the shortbread base, leave it on the counter. Go play with the kids, read a chapter in your book, or take a walk around the neighborhood. Then come back and put it in the oven. The butter will engage the flour and eliminate the sandpaper texture.
The lemon batter is poured over HOT shortbread base, and returned to the oven. Once the bars cool, it’s kind of fun to sift some powdered sugar over the top. Just for looks.
Print
Spring Lemon Bars – Gluten Free
Description
Light, luscious, and full of sunshine
Ingredients
1 cup (2 sticks) butter, softened
2 cups gluten free flour
1/2 cup powdered sugar, plus additional for decorating the top
4 eggs at room temperature
2 cups sugar
1/2 cup lemon juice
The zest from one lemon
4 Tbsp arrow root powder
Instructions
Combine flour, butter, and 1/2 cup powdered sugar, mixing until crumbly. Press into a greased 9×13″ pan. Allow to stand for an hour, then bake for 20 minutes at 350℉.
Meanwhile, beat together eggs, sugar, lemon juice, lemon zest, and arrow root powder. Pour on top of crust while it is hot. Bake 15-18 minutes, or until filling doesn’t jiggle and some spots begin to turn light golden brown.
Cool completely. Dust with powdered sugar and cut into bars.
Notes
Any cup-for-cup gluten-free flour should work. I use this flour blend, which is always on hand at home.
