Servings: 16 Prep: 5 mins Cook: 45 mins Total: 50 mins
At this point, I’ve written about 250 recipes for my website. I’ve completely lost count, but I DO know I’m running out of interesting ways to say, “This recipe is awesome!”
Ok, let’s try it …
This recipe is awesome!
Did it work? Are you convinced? Are you ready to give it a shot?
Ok, let’s back up. In all sincerity, this recipe truly was fantastic! The texture was AMAZING. When I pulled it out of the oven, it looked a bit like a hard rock. I was less than thrilled with the appearance, fresh from the hot box. I let it chill, thinking it would be a bit of a disaster. When I flipped over the pan, they just popped right out, as if they were eager to see the world. In my hand was a tough and perfect square, golden on the bottom and yellow on top. Things were looking up! I cut into it and the slice was magnificent! It didn’t shatter, like so many rock hard baked goods can. Nope! The knife glided right through, as if the lemon bars were guiding it; wanting to be split into perfect little portions.
I bit into one.
O …. M …. G … (exclamation points!!!!!!!!)
The crispity texture was the best I’ve experienced in a baked good, since my parmesan hazelnut crackers. It was as if pleasant, crunchy and crispy all got together and formed a whole new word, which I can’t quite pronounce …
… Plrischsant …
… And it was, too! It really reminded me of a crisp butter cookie, but with a strong lemon essence. Finally, I powdered them up with some powdered Swerve, where they gained that last little bit of a cool breeze.
This is on my top 10. It just has to be.
Plrischsant Lemon BarsPrint Rate
- 1 1/4 cups splendid gluten-free bake mix
- 1/2 cup fresh whole butter softened
- 1/4 cup 'Swerve' or other sugar replacement
- 1 dash salt
- 1 each lemon
- 1 cup powdered sugar equivalent
- 2 tbsp splendid gluten-free bake mix
- 1/2 tsp baking powder
- 2 large eggs
- Pre-heat oven to 350 F.
- Grease a 9"x9" square baking tray.
- In a bowl, mix together your baking mix, softened butter, sugar equivalent and salt. Once your dough is together, press it into the bottom of your baking pan. Bake the crust for 15, or until golden brown. Set on the oven.
- Zest the lemon with a zester or a vegetable peeler. Be sure to only get the yellow outer layer and none of the white "pith". You only need enough for about 1 tsp. after it has been chopped. Chop it. Juice the lemon. Discard the rest of the lemon.
- Measure your sugar equivalent, and then separate 2 tbsp, which will be used as a garnish, later.
- In the bottom of a mixing bowl, mix together your larger portion of powdered sugar equivalent with your baking mix and baking powder. Mixing them together will help get rid of lumps. Add your eggs and whisk the mixture together. Finally, add your lemon juice and lemon zest. Whisk until smooth. Pour the lemon mixture over the hot crust and place back into the oven. Bake for 20 minutes, or until edges turn a nice golden brown. Remove from the oven and allow to cool in the pan.
- Once the pan is cool, it will be fairly solid. Remove and slice into portions. Dust the tops with the powdered sugar equivalent.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …