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    Lemon Bars

    Uploaded by

    John Snead
    delicious lemon bar recipe

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Lemon Bars

    Uploaded by

    John Snead
    16 views2 pages
    delicious lemon bar recipe

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

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    delicious lemon bar recipe

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    16 views2 pages

    Lemon Bars

    Uploaded by

    John Snead
    delicious lemon bar recipe

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Lemon Bars

    Lemon Squares a la Lizzie ------------------------- 2 cups flour 1 cup


    butter, softened (NO SUBSTITUTIONS) 1/2 cup confectioner's sugar, sifted

    Mix (I use a pastry blender) and pat into the bottom of a 13x9" pan. Bake
    at 350 for 15-20 minutes, until edges are just slightly brown.

    2 cups sugar 1 TBSP flour 4 eggs 4 TBSP lemon juice (fresh-squeezed


    preferred) 1 tsp baking powder

    Mix and pour on top of cooked bottom layer. (I usually mix this for 1-2
    minutes, and have it finish mixing just as the buzzer rings for the
    bottom layer to come out.) Bake at 350 for 30 minutes. Wait 5 minutes (no
    more or you will be sorry), then cut and remove from pan.

    Almond Flour Shortbread

    To make this shortbread, you’ll start by adding the following to a large mixing bowl or the bowl of a stand
    mixer (I found my stand mixer, fit with the paddle attachment, worked really well with this recipe):

    1 cup almond flour


    3 tablespoons softened butter
    3 tablespoons confectioners’ sugar
    1 teaspoon ground cinnamon
    1/8 teaspoon salt
    2 teaspoons maple syrup
    1/2 teaspoon vanilla extract

    Beat the ingredients together on low speed until a dough forms. Add 1/3 cup chopped pecans and mix
    until just combined.

    Place a piece of plastic wrap on the counter. Transfer the dough to the plastic wrap and form it into a log
    shape. Fold the plastic wrap around the dough and shape again to form a roll about 7″ to 8″ long and 2″ in
    diameter. Place this in the fridge to chill for at least 60 minutes.

    When the dough feels firm and chilled, remove it from the fridge and place it on a flat working surface.
    Preheat the oven to 350°F and line a baking sheet with parchment paper.

    Unwrap the cookie dough and slice it into 1/4” discs using a very sharp knife. Place the cookies on the
    baking sheet and bake for 12 to 14 minutes, until the cookies have started to brown. Remove them from
    the oven and let them cool for 10 minutes on the pan before transferring them to a rack to cool
    completely.

    Almond Flour Lemon Bars


    crust
     2 cups almond flour
     1/2 cup powdered sugar
     2 tablespoons cornstarch
     1/4 teaspoon salt
     6 tablespoons cold butter, diced

    filling
     2 large eggs
     1 cup granulated sugar
     1/3 cup lemon juice
     2 tablespoons gluten-free cornstarch
     pinch of salt

    directions
    1) Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
    2) To make the crust: Combine all the crust ingredients in a small bowl, mixing until crumbly and
    sandy looking. Avoid mixing until the dough is cohesive; it will be easier to work with in the next
    step.
    3) Press the mixture into the bottom and about 1/2" inch up the sides of the pan, then chill the
    crust for about 30 minutes, until firm.
    4) Bake the crust for 18 to 22 minutes, until its surface is lightly golden. Remove it from the oven,
    and let it rest while you make the filling.
    5) To make the filling: Combine all the filling ingredients until evenly incorporated.
    6) Pour the filling over the still-warm crust, and bake for 14 to 18 minutes, until the filling appears
    set.
    7) Remove from the oven, and allow to cool in the pan before cutting into 2" squares. Cover the
    squares, and refrigerate until ready to serve.
    Yield: 16 squares.

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