Sunburst Lemon Bars ~ Gluten Free or Not

What is not to love about a sweetly tart lemon bar with a melt in your mouth shortbread crust and and a lemony glaze on top? I love traditional lemon bars with powdered sugar dusted across the top and a crisp crust on the bottom, but sometimes you just want something different. This version is like no other lemon bar I've ever tasted. These bars are a gooey sweet twist on the classic, with just enough tang from the lemon juice and zest to balance the sweetness.

I used two lemons worth of juice and zest for this recipe. Feel free to adjust the amounts to your tastes. I like a tangy lemon dessert. If you prefer your desserts less so, reduce the amounts slightly.

Sunburst Lemon Bars ~ Gluten Free or Not
recipe adapted from So, How's It Taste? and Pillsbury
(printable recipe)
^[1][2][3]

Crust Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons lemon zest
1 1/3 cup brown rice flour *
1/3 cup tapioca starch *
1/3 cup potato starch *

Filling Ingredients:
4 eggs
2 cups sugar
1/4 cup brown rice flour *
1 teaspoon baking powder
5 tablespoons fresh lemon juice
1 tablespoon lemon zest

Glaze Ingredients:
1 cup powdered sugar
2 tablespoons lemon juice, plus more as needed

* If you are not in need of a gluten free recipe, simply substitute 2 cups AP flour for the items marked with an * in the crust ingredients and 1/4 cup AP flour for the item marked with an * in the filling.

Heat oven to 350 degrees. Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and the beat until until the mixture is crumbly. Press the crust into the bottom of a parchment lined or an ungreased 9x13 pan. Parchment paper is not required, but it will make slicing the bars and removing them from the pan much easier. Bake for 25 minutes, until light golden brown.

While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined. Remove the partially baked crust from the oven and pour the filling over it. Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.

In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency. Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first. Enjoy!

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ONE YEAR AGO TODAY: Baked Italian Herb and Parmesan Meatballs^[5]
TWO YEARS AGO TODAY: Chicken and Black Bean Enchiladas with Green Chile Sauce^[6]

References

1. ^{^} So, How's It Taste? (www.sohowsittaste.com)
2. ^{^} Pillsbury (www.pillsbury.com)
3. ^{^} (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
4. ^{^} Subscribe to Barefeet In The Kitchen by Email (feedburner.google.com)
5. ^{^} ONE YEAR AGO TODAY: Baked Italian Herb and Parmesan Meatballs (barefeetinthekitchen.blogspot.com)
6. ^{^} TWO YEARS AGO TODAY: Chicken and Black Bean Enchiladas with Green Chile Sauce (barefeetinthekitchen.blogspot.com)

Source : http://www.barefeetinthekitchen.com/2013/05/sunburst-lemon-bars-recipe-gluten-free-or-not.html

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