As you know, I am now gluten-free and working my way through all the challenges of baking... to say the least! Really hasn't been too bad -just need to plan ahead more than ever before.
Upon my return from Kanuga, I had waiting for me a box of Meyer lemons from my dear friend, Karen, of Lemon Ladies. So excited!!!! Lemonade to quench the thirst! And talk about good!
My other hankering was for some lemon bars. Time to get creative.
I think this recipe is just about as close as I can come to the real thing not using wheat flour. Give it a try and let me know what you think.


Cookie Base
  • 1 cup Pamela's Baking Mix (I bought it at Whole Foods)
  • 1/4 cup powdered sugar
  • 1 stick salted butter, cold and cut into small pieces
  • 2 Tablespoons ice cold water

Meyer Lemon Topping
  • 3 egg yolks
  • 3/4 cup granulated sugar
  • 2 Tablespoons white rice flour
  • 1/4 cup freshly squeezed Meyer lemon juice


Preheat oven to 350 degrees. Grease and rice flour an 8 inch baking pan.
In a food processor, add flour, powdered sugar and butter. Pulse until butter is thoroughly incorporated. (Dough should look like a coarse meal)
Add water. Pulse a few times until a dough forms.
Press mixture into the bottom of the prepared pan.
Bake crust for 20 to 25 minutes - or until golden brown.

Remove pan from oven and place on rack. Leave oven on.

In a small bowl, mix the egg yolks, granulated sugar, white rice flour and Meyer lemon juice. Stir until blended.

Pour mixture over baked crust.

Return to oven. Bake for 15 minutes or until filling is set. This should be firm and not wiggle.

Top with sifted powdered sugar.

Cool on wire rack.

Makes 12 bars.



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Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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