Oral Allergy Syndrome Friendly Lemon Bars with Powdered Sugar

Total time3 hr 5 min

Prep time20 min

Cook time45 min

Oral Allergy Syndrome Friendly Lemon Bars with Powdered Sugar

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Ingredients

16 servings

For the crust

1 cup all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup powdered sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes

For the filling

4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
⅔ cup fresh lemon juice (from about 4 lemons)
1 tbsp lemon zest (from about 2 lemons)

For serving

2–3 tbsp powdered sugar, for dusting

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
2
In a mixing bowl, whisk together 1 cup flour, 1/4 cup powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse, damp sand with no dry flour remaining.

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