I discovered something about myself several months ago that I’m surprised I never knew; lemon is my favorite flavor. I always thought it was the obvious: chocolate, but honestly, lemon always wins. It’s tart and sweet all at the same time and offers a complexity of taste that largely one-note chocolate can’t match, imho. Since I was diagnosed with Candida, I found myself craving different things, but lemon bars have been at the top since summer began. The other day, gfJules posted a recipe for her lemon bars, and for once in my life, I mostly followed it. The butter can be replaced with Earth Balance sticks for dairy free, and I replaced the sugar with xylitol since I’m not allowed to eat much (read: any) sugar right now, even natural fruit sugars.
Preheat oven to 425 degrees F
Cream together 1/3 c butter or non-dairy alternative and 1/4 c xylitol or cane sugar.
Add in 1 cup all purpose gluten free flour (You can use gfJules flour, I used Namaste AP flour, or you can use my cake flour blend) and beat until crumby, but don’t over mix. Press into the bottom of an UN-OILED 8×8 pan (I used a 9 inch round).
Bake for 15 minutes
Add these ingredients to a bowl and mix thoroughly. If using xylitol, mix it a little extra.
2 eggs (or egg substitute such as 1/2 c. extra firm tofu blended with 1 tsp baking powder)
3/4 c. xylitol or cane sugar
2 Tbsp gluten free all purpose flour
2 tsp shredded lemon zest (I used a heaping Tbsp orange zest and it turned out amazing!)
3 Tbsp lemon juice
1/4 tsp gluten free baking powder
Pour over crust and bake 20 minutes more. Cool on a wire rack and cut only when completely cool. Sprinkle with powdered sugar if you want before you serve for a more traditional lemon bar look. To double, bake in a 9×13 pan!