cookie - lemon bar cookies

By tinathorn

Ingredients

• For crust:
• 1 cup fine white rice flour
• 1/4 cup fructose or equivalent sweetener
• 1/2 cup cold butter or gluten-free substitute (not the light kind that contains water)
• 1/4 teaspoon xanthan gum
• For top lemon layer:
• 2 large eggs
• 2/3 cup fructose or sugar
• 1/2 teaspoon finely grated lemon skin
• 3 tablespoons lemon juice
• 2 tablespoons white rice flour
• 1/4 teaspoon gluten-free baking powder

Details

Adapted from glutenfreeworks.com

Preparation

Step 1

To make the crust layer:
Preheat oven to 350 degrees F. Blend dry ingredients, then cut in butter or substitute with a pastry blender to form a coarse meal. (Reserve ½ cup of this crumb mixture for sprinkling on top layer.)
Pat remainder into ungreased 8X8X2 inch square pan with straight edges. Bake 9 minutes. Do not allow the bottom to brown.
To make the top layer:
In a mixing bowl, beat eggs, fructose, lemon peel, lemon juice, rice flour and baking powder until thick, about 8 minutes. Or put in a blender or food processor. Pour mixture over hot baked crust layer and return to oven for 15 minutes. Sprinkle reserved crumbs evenly over surface. Bake 4 more minutes. Cool in pan, then cut into bars. Makes about 20 depending on size of bars.