WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Sunday, December 9, 2012

Gelled Lemon Bars- corn-free, gluten-free, soy free, dairy free..




I told you these were on the to do list. Always a favorite of Abby's and she is picky about her bars. She likes a "gel" bar, not cake. I made the powdered sugar in my ninja. 1/2 cup granulated and 1 Tablespoon tapioca starch. Turned out very well today! She is THRILLED with this version, and they won't make her sick, well unless she simply eats too many!

Not too sour or too sweet- they are a good balance!

< The Crust:
1/2 cup palm shortening( if you can eat butter, use 3/4 cup butter instead of the palm shortening and coconut oil)
1/4 cup coconut oil
1/2 cup sugar
1 cup gf all purpose flour blend.
1/2 cup tapioca starch or potato starch
1/2 teaspoon salt(don't skip! Without butter this crust doesn't have any "flavor" the salt offers a contrast to the lemon filling.)


The Filling:
4 eggs- at room temperature
1 1/2 cup of sugar
1/2 cup freshly squeezed lemon juice(1 extra tablespoon or lemon zest works too)
3 Tablespoons gf flour blend
1 teaspoon baking powder(homemade or Hain's brand)

Directions:
1. Preheat oven to 350 degrees F.
2. Line a 8x8 baking pan with parchment paper(or grease), so the paper rises up the sides.(This will make removing the squares much easier, as you can lift them out once they are cooled.)
3)Mix all the crust dry ingredients in bowl. Cut in the palm shortening and coconut oil. Press into greased or lined 8x8 pan.
4. Bake in preheated oven for 17- 20 minutes, or until very lightly browned. Remove from oven and cool. Leave the oven on.
5. While the crust is baking, prepare the filling. Whisk together the eggs, sugar, lemon juice,flour and baking powder. Pour over your pre-baked crust(whether it is hot or cool already should be fine) and bake for 20-23 minutes, until the filling is set but a bit jiggly in the center. Let cool to room temperature.(overcooking is not good!)
6. If you have just greased your pan, run a knife around the edge to release the bars while still hot. then move pan to fridge to cool completely before cutting squares. To remove from pan use the parchment paper to lift the bars out to a cutting board.

These taste best chilled. They should be stored in the fridge.

OPTIONAL: Sprinkle with powdered sugar.

NOTE: I usually sprinkle some powdered sugar on the bars while hot. Once completely chilled after cut I sprinkle liberally again.. For us, it isn't a lemon bar unless you risk choking on inhaled powdered sugar!


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