Tuesday, September 27, 2011

Gluten Free Raspberry lemon Bars

You need to prepare yourselves for this one. These are ADDICTIVE. I'm really not joking. If you don't want to eat the entire pan, plan to make these for a party or bring them to work (we did both) so that you don't have to resist the urge to have just one more. This was adapted from Annie's Eat's recipe.

Yield: about 24-30 bars
For the crust:
  • 2¼ sticks (18 tbsp.) unsalted butter, at room temperature
  • ½ cup sugar
  • 2 cups King Arthur's Gluten Free all-purpose flour
  • ½ tsp. salt

For the raspberry lemon layer:
  • 3 cups sugar
  • 1 1/3 cups King Arthur's Gluten Free all-purpose flour
  • 3 tbsp. lemon zest (about 3 lemons)
  • ¼ tsp. salt
  • 1 bag frozen raspberries, thawed
  • 6 large egg whites
  • 2 large eggs
  • 1 1/3 cups freshly squeezed lemon juice (about 3 lemons) 

Confectioners’ sugar, for dusting
Preheat the oven to 350˚ F.  Line a 9 x 13-inch baking pan with parchment paper.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until smooth, 1-2 minutes.  With the mixer on low speed, mix in the flour and salt just until incorporated.  Add the dough to the prepared baking pan.  Press into an even layer over the bottom of the pan.  Bake for about 25 minutes or until light golden brown.  Remove from the oven, maintaining the temperature.
While the crust is baking, make the top layer.  Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend.  Add the raspberries to a fine mesh sieve and press through, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds (this takes a bit of work but is totally worth it).  Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend.  Whisk in the raspberry puree and lemon juice until smooth.
Pour the mixture over the crust and bake until the center is just set and no longer jiggles when gently shaken, about 35-40 minutes.  Transfer to a wire rack to cool to room temperature.  Cover and chill well in the refrigerator, at least 2 hours (This is really important or else the crust will not hold together).  When ready to serve, use the parchment paper to lift the bars from the pan.  Place on a cutting board and slice into bars.  Dust the tops with confectioners’ sugar if desired. Enjoy!

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