After eating my last bacon brownie the other day (they were so good!), it was time for a new recipe. I wanted to take a break from the chocolate, so I settled on this lemon bar recipe. You can view the original recipe here.
Before I share the recipe, I want to make a few comments on the original recipe. The author stresses to not cream the butter and sugar together, as this will make a more “cakey” batter. She says to cream the butter with the sugar and flour, which I have never heard of before. This is not necessarily true, especially in gluten-free baking. Her recipe uses wheat flour, which is a whole other animal. I will give my own instructions for mixing, but you can certainly follow her directions.
She also uses a 9×9 square baking pan. In her picture, the bars look really thick for having been made in this bigger pan. An 8×8 pan would be a better choice here unless you want really thin bars. The choice is yours. I will give instructions for using both size pans.
I am using King Arthur gluten free measure for measure flour here, and Earth Balance buttery soy free sticks. There are no other substitutions. Here is my version of the recipe:
1 cup gluten free measure for measure flour
1 cup granulated sugar
2 large eggs and 1 small egg OR egg white*
1/2 teaspoon salt
1 stick (2/3 cup) Earth balance buttery soy-free sticks
2 tablespoons lemon juice (I used bottled)
1 tablespoon lemon zest (I used dried lemon peel)
3/4 confectioner’s sugar, sifted
1 tablespoon lemon juice
Heat oven to 350 degrees. Grease an 8×8 or 9×9 square baking pan
In the bowl of a stand mixer on low speed, using the paddle attachment, cream Earth balance spread and sugar together until fluffy.
Keep mixer on low speed.
Add eggs one at a time, incorporating after each addition.
Add salt, lemon peel and lemon juice; mix until incorporated and smooth.
Add flour in three additions, beating well after each addition, and scraping down bowl when needed.
Remove bowl from mixer and give batter a final stir with a spatula
Scrape batter into prepared baking pan
For 9×9 bake for 20-25 minutes, or until tester comes out clean
For 8×8 bake for 30-35 minutes, or until tester comes out clean
Cool cake for about 30 minutes before glazing
Mix together sifted confectioner’s sugar and lemon juice until combined and thick glaze is formed. For a thinner glaze, add more lemon juice by one teaspoon at a time until desired consistency is achieved.
Spread over bars with a spatula. Let set before cutting
- Contrary to the author’s comments, these bars are not “cakey” Being gluten free, these bars will be a different consistency than bars made from wheat flour. I’m not sure that creaming butter with flour and sugar together would work here
- Always add your dry ingredients to your wet ingredients to avoid lumps
- Bottled lemon juice works fine here, as does dried lemon peel
- *I get my eggs from a local farm so I am able to get all different size eggs-you can use an egg white in place of the small egg
- Using a 9×9 pan makes for very thin bars. Use an 8×8 pan for thicker bars
These bars have a brownie-like consistency and are very refreshing. Please post your results if you make this recipe.