Almond-Lemon Bars

Name: Almond-Lemon Bars
Ingredients: Cooking spray; 1.3 ounces potato starch (about 1/4 cup); 1.15 ounces brown rice flour (about 1/4 cup); 0.9 ounce almond meal flour (about 1/4 cup); 1/4 cup packed brown sugar; 1 tablespoon butter, softened; 1/2 teaspoon salt, divided; 1/4 teaspoon almond extract; 1 1/2 cups granulated sugar; 2 tablespoons white rice flour; 2 tablespoons grated lemon rind; 6 tablespoons fresh lemon juice; 1 teaspoon baking powder; 4 large eggs; 2 teaspoons powdered sugar

15 ingredients

6 steps

Ingredients

Cooking spray
1.3 ounces potato starch (about 1/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
0.9 ounce almond meal flour (about 1/4 cup)
1/4 cup packed brown sugar
1 tablespoon butter, softened
1/2 teaspoon salt, divided
1/4 teaspoon almond extract
1 1/2 cups granulated sugar
2 tablespoons white rice flour
2 tablespoons grated lemon rind
6 tablespoons fresh lemon juice
1 teaspoon baking powder
4 large eggs
2 teaspoons powdered sugar

Directions

1

Preheat oven to 350°.
2

Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
3

Weigh or lightly spoon potato starch, brown rice flour, and almond meal flour into dry measuring cups; level with a knife. Place potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt, and almond extract in a food processor; process until well blended. Press mixture into bottom of prepared pan. Bake at 350° for 10 minutes; cool 15 minutes on a wire rack.
4

Wipe out food processor bowl with a paper towel. Place 1/4 teaspoon salt, granulated sugar, white rice flour, and next 4 ingredients (through eggs) in food processor; process until well blended. Pour into prepared crust.
5

Bake at 350° for 25 to 27 minutes or just until center is set. Cool completely in pan on a wire rack.
6

Lift lemon bars from pan, using foil sides as handles. Cut into 16 squares. Remove from foil; place on a platter. Dust with powdered sugar.

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