*Originally posted July 26, 2014
I have unresolved turtle issues. I drove to the Jersey Shore this weekend, and as I got off the parkway, there were signs all over the place saying watch out for turtles crossing the road. I started to freak out that I could be responsible for another turtle’s death. You see, back in the day, my roommate agreed to watch a friend’s turtle for 3 months while he was away, but he left it in a cardboard box with no food and no water. It died. I felt so bad that I never did anything to help it. And now my classroom has 2 turtles and I worry everyday that I am going to come in and they are going to be dead. So the turtle signs almost drove me over the edge. But I did not see any.
Prior to going to the Jersey Shore, I made these lemon bars. I LOVE lemon bars, especially homemade ones. This recipe is soooo good! It comes from Gluten Free on a Shoestring.
- 2/3 cup brown rice flour
- 2 T potato starch
- 1 T plus 2 t tapioca flour
- 1/4 t xantham gum
- 1/8 t salt
- 1/4 cup almond flour
- 1/4 granulated sugar
- 1 stick cold butter, cut into pieces
- 2 large eggs
- 3/4 cup granulated sugar
- 1 t grated lemon zest
- 1/4 cup fresh lemon juice
- 1 T plus 1 t brown rice flour
- 1 t potato starch
- 3/4 t cornstarch
- 1/4 t baking powder
- powdered sugar for top
Line the bottom of an 8×8 pan with tin foil, leaving an overhang of about 2 inches. Cut a piece of parchment paper to fit the bottom of the pan, and place on top of the foil.
In a medium bowl, sift together brown rice flour, tapioca flour, potato starch, xanthan gum, and salt. Whisk in almond flour and sugar. Add butter. Using a pastry cutter (if you do not have one, use two knives and cut through mixture), cut butter into flour mixture until it resembles coarse crumbs. Press dough into bottom of prepared baking pan and refrigerate for about 30 minutes. Preheat oven to 350, and bake until crust edges are light brown and center is golden, about 30-40 minutes. While crust is baking, prepare filling.
In large bowl of a mixer, combine eggs and sugar at high speed, 2-3 minutes until light and fluffy. Add lemon juice and zest, Beat until combined. Add brown rice flour, potato starch, cornstarch, and baking powder. Beat until well combined.
Gently pour filling over hot crust, smooth, top and return pan to the oven. Bake until the filling sets, about 20-25 minutes. Remove from oven and immediately sprinkle with half of powdered sugar. Remove from pan with foil overhang and let cool on a wire rack. Top with remaining sugar when cool.