Lakin/Thompson Recipes

Ingredients

Crust

1. 1 ½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (the blue bag)
2. ½ cup granulated sugar
3. ½ cup unsalted butter, cut into pieces
4. 3 tablespoons water

Lemon Topping

1. 4 large eggs, lightly beaten
2. ½ cup freshly squeezed lemon juice (about 3 lemons)
3. 1 ½ cups granulated sugar
4. ¼ cup Bob’s Red Mill Gluten-Free 1:1 Baking Flour

Optional: Powdered sugar, for dusting

Preparation

1. Preheat oven to 350°F. Grease a 9×9-inch baking pan with butter or line with parchment paper.
2. For the crust: In a medium bowl, mix together 1 ½ cups flour and ½ cup sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Then add 3 tablespoons water and mix. (I sometimes use a food processor – pulsing crust ingredients together until crumbly.) Press mixture into the bottom of the greased pan.
3. Bake crust for 20-22 minutes until set and kind of puffy looking. (Note: Gluten-free crusts don’t usually brown like wheat-based crusts.)
4. For the lemon topping: While the crust is baking, whisk together eggs, lemon juice, 1 ½ cups sugar, and ¼ cup flour until smooth. Pour evenly over baked crust.
5. Bake for 20-25 minutes more or until lemon topping is set. (To test doneness, I put an oven mitt on and gently shake the pan to see if the center no longer jiggles.) Remove baked bars from oven and cool to room temperature, about 2 hours.
6. Dust with a sprinkle of optional powdered sugar. Slice into 16 pieces and serve.

Storage: Cover leftover bars and refrigerate for up to a week. 

Notes

"Gluten Free tastes the same"