Cheryl Bullock, my neighbor growing up, made the best lemon bars on the block. I've adapted her recipe to be gluten free. They're as delicious as I remember!
Creamy lemon top with a buttery crust. Delicious!
Gluten Free Lemon Bars
1/2 cup powdered sugar
1 cup gluten free flour mix
5 Tablespoons cold butter cut into 5-6 pieces
Preheat oven to 350 degrees fahrenheit. In the bowl of an electric mixer, combine crust ingredients and mix on medium until dough is crumbly (kind of like sand) for about 1 1/2 minutes. Use your hands to press the dough into an 8x8 square pan. Bake for 20 minutes.
While the crust is baking, mix the lemon filling.
1 cup sugar
3 1/2 Tablespoons lemon juice
2 Tablespoons gluten free flour mix
1/2 teaspoon baking powder
In the same mixing bowl that you used for the crust (no need to wash it), combine all of the filling ingredients and mix on medium for 1 minute. Pour onto the hot crust and immediately put it back into the oven. Bake for another 20 minutes at 350 degrees.
Sprinkle with powdered sugar and allow to cool. Cut and serve. Enjoy!