Low FODMAP Lemon Bar

• portionen: 16 servings
• aktive zeit: 10 minutes
• gesamtzeit: 1 hour

Zutaten

1 ½ cups Bob's Red Mill Gluten-Free 1:1 Baking Flour (the blue bag)

½ cup granulated sugar

½ cup unsalted butter, cut into pieces

3 tablespoons water

4 large eggs, lightly beaten

½ cup freshly squeezed lemon juice (about 3 lemons)

1 ½ cups granulated sugar

¼ cup Bob's Red Mill Gluten-Free 1:1 Baking Flour

Anweisungen

Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter or line with parchment paper.

For the crust: In a medium bowl, mix together 1 ½ cups flour and ½ cup sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Then add 3 tablespoons water and mix. (I sometimes use a food processor - pulsing crust ingredients together until crumbly.) Press mixture into the bottom of the greased pan.

Bake crust for 20-22 minutes until set and kind of puffy looking. (Note: Gluten-free crusts don't usually brown like wheat-based crusts.)

For the lemon topping: While the crust is baking, whisk together eggs, lemon juice, 1 ½ cups sugar, and ¼ cup flour until smooth. Pour evenly over baked crust.

Bake for 20-25 minutes more or until lemon topping is set. (To test doneness, I put an oven mitt on and gently shake the pan to see if the center no longer jiggles.) Remove baked bars from oven and cool to room temperature, about 2 hours.

Dust with a sprinkle of optional powdered sugar. Slice into 16 pieces and serve.

Nährwertangaben

• Kalorien: 212
• Gesamtfett: 7.3 g
• Gesättigtes Fett: 4 g
• Transfett: 0 g
• Cholesterin: 61.8 mg
• Natrium: 19.1 mg
• Gesamtkohlenhydrate: 35.1 g
• Ballaststoffe: 1.4 g
• Zucker insgesamt: 25.2 g
• Eiweiß: 3.4 g