Carol Fenster’s Lemon Bars and Gluten-Free 101(the book)
"Recipe and photo reprinted from Gluten-Free 101: The Essential Beginner's Guide to Easy Gluten-Free Cooking courtesy of Carol Fenster and Houghton Mifflin Harcourt Publishing Company. The tart lemon flavor of these scrumptious bars is hard to resist. They are especially pretty with their bright yellow color, topped with the snowy powdered sugar. Don’t use butter, margarine, or buttery spread that is labeled diet, low-calorie, whipped, or spreadable because they have extra water, and that makes the dough too wet for this recipe...."
INGREDIENTS
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1 cup Gluten-Free Flour Blend
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1⁄4 cup cold butter or buttery spread
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1 teaspoon xanthan gum
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1⁄4 cup powdered sugar
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1⁄8 teaspoon salt
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1 cup powdered sugar, plus more for dusting
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1⁄2 cup Gluten-Free Flour Blend
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1 whole large egg plus enough yolks to equal 1?2 cup (about 5 yolks)
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2 tablespoons lemon juice
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1 tablespoon grated lemon zest
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1⁄2 teaspoon xanthan gum
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1⁄8 teaspoon salt
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Carol’s Gluten-Free Flour Blend
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11⁄2 cups sorghum flour or brown rice flour (35%)
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11⁄2 cups potato starch or cornstarch (35%)
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1 cup tapioca flour (30%)
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