Lemons get a bad rap, as the song suggests. The fruit of the poor lemon, it's said, is impossible to eat. I'm here to tell you, the lemon tree in my backyard puts out some of the tastiest fruit this side of sunny California. It's called a Meyer lemon, which is a cross between a mandarin orange and a lemon. These little beauties actually grow quite large and produce more juice than one person knows what to do with.
So it is with great reluctance that I say goodbye to the last lemons of the season. There were still on the upper branches so I decided to pick the last of them and make the most ultra delicious gluten-free lemon bars. These bars always turn out so yummy that it's almost impossible to eat just one.
It's no easy task to get to them, as they are very high up in the tree, with branches hanging over into the neighbors yard. So I get the ladder, put on my bicycle helmet, leather gloves that go up to my elbows and a pair of protection glasses. All this for a few lemons, you ask? The answer lies on their thorny branches. These trees have the longest, prickliest thorns I've ever seen anywhere. I've been known to get stuck in that tree, having to shed a few articles of clothing in order to get out of it. Not a pretty sight. So I've learned to wear extra protective everything when I go up to get to these lemony delights.
They make such a pretty sight even in a basket. Each lemon will put out close to 1/3of a cup of juice, which is impossible to get out of a store bought lemons. These lemons aim to please!
Now comes the fun part - making the lemon bars. Mmmmm.... these lemons are so fresh and have such a pleasant scent about them. More about all the wonderful benefits and uses of lemons in a post down the road. Let's get to the matters at hand - Lemon Bars!
I don't mix gluten-free flour since there are many great ones out on the market now. The flour I like to use is Bob's Red Mill. You can find it in almost any grocery store by their specialty items. I've even found it at the Orowheat Bread store. So that is what I used in this recipe.
The shortbread crust is quite simple to make. This recipe is for a 9x13 pan. You can cut it in half, but then you'll be kicking yourself later for not making the whole pan.
Before you do anything, set the oven for 350 degrees. Line a 9x13" pan with parchment paper, covering the bottom and sides of the pan. Leave some hanging over the sides so that it will be easy to lift out of the pan.
Shortbread Crust
1 cup (2 sticks) butter
3/4 cup confectioners' sugar
2 cups Bob Red Mill Gluten-free flour
In a medium bowl, use a pastry blender or fork to combine butter, confectioners' sugar and gluten-free flour until it is the shape of small peas. Pat mixture into baking pan, making sure the crust is level. Bake for 20 minutes. Remove from oven.
Filling:
4 eggs
1 1/2 cups of sugar
1/3 cup fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon baking powder
1 tablespoon lemon zest, grated
Beat eggs in a medium bowl. Add sugar, lemon juice, cornstarch, baking powder and lemon zest. Blend together until well mixed. Pour egg mixture over baked crust. Return pan to oven and bake for 20 minutes at 350 degrees. Do not over bake.
When completely cooled, lift out of pan holding the parchment paper and set on flat surface. Sprinkle with additional confectioners' sugar. I've found that it's a cinch to slice them with a pizza cutter. It just zips right through and leaves the bars looking perfect! These mouth watering treats are ready for your family, for guests or all for yourself. They freeze very nicely. I put them in baggies and freeze to have to a treat when I have a sweet tooth. You'll find that these lemony delights will please any palate. Your family will sing your praises, your friends will beg just one more and your taste buds will truly served. Bonne Appetite!
