Wednesday, August 18, 2010

Gluten Free Raspberry Lemon Bars

It's hard to believe these are gluten free. Seriously. Jules GF Flour is so good it might as well be wheat flour. I didn't even add an egg to the shortbread and it holds together perfectly. This is my Grandma's recipe for lemon butter snow bars that I decided to throw a little raspberry in, just to switch it up a bit. I made these for a tennis team party because they are so pretty! Nobody there is even gluten free, but this flour just tastes better than regular flour to me. And it is so much better for you! Try these, you won't be sorry!

Grandma's Recipe for Lemon Butter Snow Bars

1/2 c. butter
1/4 c. sugar
1 1/3 c. All purpose GF or regular flour

Mix by hand or in blender on low until crumbly, press into ungreased 8" sq. pan ( I line with parchment paper so it is easier to remove). Bake at 350 for 18-20 min. or brown on edges.

2 Eggs
2 T. GF Flour
3 T. Freshly squeezed lemon juice
3/4 c. sugar
1/4 t. baking powder
**3-4 T. seedless raspberry preserves-swirled around. (optional)

Mix with blender until smooth and pour over crust...Bake at 350 18-20 min. Sprinkle with powdered sugar after it has reached room temp. and cut. It is easier to cut when at room temp. before chilling.


1 comment:

Crissie said...

Oh wow these look so amazing!!!! Gma would be proud!