From the K&B Kitchen: Lemon Bars
Inspired by sunshine and spring breezes, Gloria whipped up a batch of her famous gluten-free lemon bars that are as light as they are tasty. Set on a simple white platter, lined with our Yellow Magnolias wrapping paper, these tart delights are perfect for spring days and afternoon sugar cravings alike. – Amy
LEMON BARS (gluten-free)
2 cups organic rice flour
1 cup icing sugar
1 cup butter, melted
2 cups white sugar
1 tsp baking powder
1/4 cup organic rice flour
1/2 cup lemon juice
icing sugar for dusting
Preheat oven to 350 degrees. Grease a 9×13 inch pan.
Stir 2 cups of rice flour with icing sugar. Mix in the melted butter.
Press into the bottom of your pan and bake for 18 minutes.
Beat eggs in a large bowl until light and fluffy.
In a separate bowl, mix white sugar, baking powder and 1/4 cup rice flour.
Mix in the sugar mixture with the eggs.
Add the lemon and stir.
Pour egg mixture over your baked crust and bake again for 30 minutes.
Or until your bars are set.
Remove from oven and loosen the outer edge of the crust with a knife while the pan is still warm. Allow to cool completely or overnight before cutting into bar.
Dust with icing sugar.
*Bars keep well in an airtight container and are best when served the next day or even several days later.