Wednesday, April 10, 2013

Lemon Bars



2 c gluten free flour
1 c butter or coconut oil, softened
1/2 c powdered sugar
 
Mix the above ingredients press into a 9x13 inch pan.  
Bake for 20 min at 350.
 
2 c evaporated cane juice crystals
4 tsp grated lemon peel
4 tbsp lemon juice
1 tsp baking powder
1/2 tsp salt 4 large eggs
 
Beat the above ingredients for about 
3 min or until light and fluffy.  Pour over
 hot crust. Bake 25-30 min at 350.  Cool completely on a wire rack, about
1 hour.  Dust with powdered sugar.

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