They did not last long! They were so yummy.
You could probably add flaked coconut to the topping if you wanted - I don't personally like coconut so I don't add it to any of my recipes, but I could see it going well in this one - if you liked that sort of thing!
GFCF Lemon Bars1 cup gfcf margarine (I used earth balance buttery spread)
2 cups gf flour blend (I used authentic foods blend which has xanthan gum in it – so if you use a blend without xanthan gum, you may need to add it)
1 cup raw sugar
2 cups lemon curd (recipe follows)
½ cup chopped nuts (I used almonds)
Preheat oven to 375 degrees F
In a large mixing bowl cream margarine.
Add flour and sugar. Mix until coarse crumbs form.
Pat 2/3 of mixture in the bottom of an ungreased 9 by 13 inch baking pan.
Bake at 375 degrees for 10 minutes.
Cool slightly
Spread lemon curd over baked layer.
Add chopped nuts to remaining crumb mixture and sprinkle over the top of the lemon curd.
Lower oven temperature to 350 degrees.
Bake for 25 minutes or until lightly browned.
Cool thoroughly, cut into squares and enjoy!
Lemon Curd
I like this method of making lemon curd because you don’t have to strain it and it always turns out nice and smooth.
6 tablespoons butter substitute (I use ghee)
Preheat oven to 375 degrees F
In a large mixing bowl cream margarine.
Add flour and sugar. Mix until coarse crumbs form.
Pat 2/3 of mixture in the bottom of an ungreased 9 by 13 inch baking pan.
Bake at 375 degrees for 10 minutes.
Cool slightly
Spread lemon curd over baked layer.
Add chopped nuts to remaining crumb mixture and sprinkle over the top of the lemon curd.
Lower oven temperature to 350 degrees.
Bake for 25 minutes or until lightly browned.
Cool thoroughly, cut into squares and enjoy!
Lemon Curd
I like this method of making lemon curd because you don’t have to strain it and it always turns out nice and smooth.
6 tablespoons butter substitute (I use ghee)
1 cup sugar (I use organic raw sugar so mine isn’t as refined looking)
2 large eggs plus 2 egg yolks
2/3 cup fresh lemon juice
Beat butter and sugar until fluffy
Gradually add eggs and egg yolks (1 at a time)
Beat in lemon juice – mixture will appear curdled.
Transfer mixture to saucepan and cook over medium heat until it thickens and reaches a temperature of 170 degrees – do not let it boil.
Transfer to a mixing bowl and press plastic wrap on top so it doesn’t form a skin – cool in fridge.
Store for up to 2 weeks in fridge or 2 months in freezer
Beat butter and sugar until fluffy
Gradually add eggs and egg yolks (1 at a time)
Beat in lemon juice – mixture will appear curdled.
Transfer mixture to saucepan and cook over medium heat until it thickens and reaches a temperature of 170 degrees – do not let it boil.
Transfer to a mixing bowl and press plastic wrap on top so it doesn’t form a skin – cool in fridge.
Store for up to 2 weeks in fridge or 2 months in freezer
4 comments:
Hi, I'm MamaMayhem from Babycenter, just wanted to pop in and check out your blog. It looks great and the bars soun yummy!
We made your lasagna this week. It was a hit! They kids wanted seconds. Yea, a new item to add in the rotation. Thanks.
Hi Kathi,
These look yummy! I'm craving lemon this spring. I'm also craving spring this spring. It's playing hide and seek in Indiana - here one day and gone the next.
I love lemon curd! I actually add lemon curd to pancakes for a special treat. We use Namaste pancake mix. I add the lemon curd to the center after you pour the batter in the pan, add a bit more pancake batter to the top of the curd to keep it from burning, then turn when brown. So yummy!
Before we went gfcfsf,etc... I use to love lemon bars. I will have to give these a try. Thanks
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