lemon bars gluten free - raspberry

 

 CRUST 

2 1/2 cup gluten free flour with xantham (add 1/2 tsp if not included in mix)
1/2 cup almond flour 

1/4 cup corn starch

1/2 cup  sugar
1/2 tsp kosher salt

1/2 cup butter cold diced  

1/2 tsp vanilla or almond  

CUSTARD 

1 cup (200 grams) granulated sugar
1 teaspoon fresh lemon zest
2 1/2 tablespoons (18 grams) cornstarch
1/4 teaspoon kosher salt
3 large eggs
1/2 cup fresh lemon juice
1/2 teaspoon pure vanilla extract

options: 1/4 cup reduced raspberry puree (60 ml) 

CRUST

Preheat your oven to 325°F. 

In an 8-inch square baking pan, line with parchment paper that overhang the sides. 

In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest and whisk to combine.
Add the melted and cooled butter and combine with a fork or food processor until well-combined. 

Press the mixture into the bottom of the prepared baking dish in an even layer.

Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm.

Remove from the oven and allow to cool briefly.

CUSTARD

In a medium bowl combine sugar and lemon zest. 

Use your fingers to work the zest into the sugar until fragrant. 

Whisk in the the cornstarch and salt. 

Whisk in the eggs until thick and thoroughly combined. 

Whisk in the lemon and vanilla.

Pour the filling over the baked crust (it’s ok if it’s still warm) and top with reserved crumble topping. 

Bake for 18-22 minutes until baked through, they no longer jiggle and the mixture is just golden. 

Cool to room temperature or close to it. 

Allow to chill before slicing.

 

Dust with powdered sugar before slicing and serving.

CHILL THE BARS

Place in the refrigerator to chill until firm, about 2 hours and up to overnight.

Remove the bars from the pan by then lifting the bars out of the pan by the overhung pieces of parchment paper.

Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a large knife. Serve chilled.