Almond-Lemon Bars

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. 1
    Preheat oven to 350°.
  2. 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. 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. 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. 5
    Bake at 350° for 25 to 27 minutes or just until center is set. Cool completely in pan on a wire rack.
  6. 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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