Cake Mix Doctor: Gluten-Free Lemon Bars
Gluten-Free Lemon Bars
Brownies may be Americans’ favorite bar cookie, but in the South lemon bars are pretty high on the list. With a cookie layer on the bottom and a lemon custard filling on top, they are sheer perfection to eat and suitable most any time of the year. Be sure to read the directions carefully as you need to set aside a little of the cake mix to whisk into the lemon filling. Let the bars cool completely and they will be easier to slice. And to make the bars look their best, dust confectioners’ sugar over the top before serving.
For the crust:
For the lemon filling:
Place a rack in the center of the oven and preheat the oven to 350ºF.
Set aside an ungreased 13 by 9–inch metal baking pan.
Make the crust:
Meanwhile, make the lemon filling:
When the crust is baked:
Keep It Fresh! Store the bars in the pan, covered with plastic wrap, at room temperature for up to three days. Freeze the bars in the pan, wrapped in aluminum foil, for up to one month. Let the bars thaw on the kitchen counter overnight before serving.
The Cake Mix Doctor Says