Three-Layer Lemon Bars (gluten free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 214.0
- Total Fat: 13.5 g
- Cholesterol: 72.8 mg
- Sodium: 183.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.7 g
View full nutritional breakdown of Three-Layer Lemon Bars (gluten free) calories by ingredient
Introduction
From Bette Hagman's cookbook "The Gluten-Free Gourmet Cooks Comfort Foods"takes a bit of work, and four different flours, but it is darn worth it!
Instead of lemon yogurt, I used plain and added a little lemon juice to flavor it. From Bette Hagman's cookbook "The Gluten-Free Gourmet Cooks Comfort Foods"
takes a bit of work, and four different flours, but it is darn worth it!
Instead of lemon yogurt, I used plain and added a little lemon juice to flavor it.
Number of Servings: 24
Ingredients
-
Base Crust:
1 1/2 c. Featherlight Mix
(3 c. tapioca flour,
3 c. rice flour,
3 c. cornstarch,
3 T. potato flour)
1 t. xanthan gum
2/3 c. ivory teff flour
1/2 c. confectioners' sugar
1 1/2 t. grated lemon rind
1/2 t. salt
3/4 c. butter, melted
Cream Cheese Layer:
1 c. lemon yogurt
Two 8-oz pkg cream cheese
2 T. Featherlight Mix (see above)
1 egg
3 T. granulated sugar
Lemon Layer:
3 eggs
1 1/3 c. granulated sugar
3 T. Featherlight Mix (see above)
1 t. baking powder
2 t. grated lemon rind
1/3 c. fresh lemon juice
Directions
Makes 24 servings
Preheat oven to 350 degrees, grease a 9" x 13" baking pan
Crust:
In a medium bowl, whisk together the Featherlight Mix, xanthan gum, teff flour, confectioners' sugar, lemon rind, and salt. Add the melted butter and stir well. Press the dough into the bottom of the prepared pan.
Cream Cheese Layer:
In the bowl of your mixer, beat the yogurt and cream cheese at medium speed until combined. Turn speed to high and beat until smooth. Add the flour mix, egg, and sugar and beat at medium speed until combined. Increase speed to high and beat until smooth. Pour over the crust in the baking pan.
Bake for 20 minutes and then add the lemon layer.
Lemon Layer:
In the bowl of your mixer, beat the eggs and sugar on medium until combined. Add the flour mix, baking powder, lemon rind, and juice and beat until smooth.
Return to oven and bake 30 minutes or until the top is light golden and set. Coll in pan to room temperature before refrigerating for at least 1 hour. Cut into bars.
Number of Servings: 24
Recipe submitted by SparkPeople user FIRSTFERRET.
Preheat oven to 350 degrees, grease a 9" x 13" baking pan
Crust:
In a medium bowl, whisk together the Featherlight Mix, xanthan gum, teff flour, confectioners' sugar, lemon rind, and salt. Add the melted butter and stir well. Press the dough into the bottom of the prepared pan.
Cream Cheese Layer:
In the bowl of your mixer, beat the yogurt and cream cheese at medium speed until combined. Turn speed to high and beat until smooth. Add the flour mix, egg, and sugar and beat at medium speed until combined. Increase speed to high and beat until smooth. Pour over the crust in the baking pan.
Bake for 20 minutes and then add the lemon layer.
Lemon Layer:
In the bowl of your mixer, beat the eggs and sugar on medium until combined. Add the flour mix, baking powder, lemon rind, and juice and beat until smooth.
Return to oven and bake 30 minutes or until the top is light golden and set. Coll in pan to room temperature before refrigerating for at least 1 hour. Cut into bars.
Number of Servings: 24
Recipe submitted by SparkPeople user FIRSTFERRET.