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Ingredients
Scale
- 1½ cups gluten free flour 222g
- ½ cup granulated sugar 100g
- ½ cup salted butter 113g, cold and cut into pieces (1 stick), dairy-free butter works well
- 2 tbsp water 28 ml
- 1½ cups granulated sugar 300g
- ½ cup lemon juice* 118ml (from 4 lemons, Meyer lemons provide a sweeter flavor)
- 2 tbsp grated lemon zest* 12g (from 2 lemons), add extra zest for a stronger lemon flavor
- 4 large eggs lightly beaten
- ¼ cup gluten free flour 37g
- powdered sugar** optional
Instructions
- Preheat your oven to 350°F and prepare a 9×9-inch baking pan with nonstick spray (consider lining with foil for easier removal).
- In a medium bowl, mix the gluten-free flour and sugar. Blend in the cold butter until the mixture resembles crumbs, then gradually add water until combined. Press the mixture evenly into the prepared pan.
- Bake for about 25 minutes, or until the crust is lightly golden and set.
Notes
For a sweeter flavor, use Meyer lemons if available.
Feel free to add additional lemon zest for a more intense lemon flavor.
- Prep Time: 30 minutes
- Cook Time: 200 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg