Last weekend my friend Alpa invited me to participate in the 4th annual Sugar Sweet Festival at The City Reliquary in B’klyn. There was a 5-category bake-off, with all entries being sold at the adjoining bake sale, proceeds to benefit the Reliquary. I decided to enter my lemon bars in the Gluten Free/Vegan category, and was amazed and delighted when they won! I’m also proud and excited to announce that Alpa took home the first prize for her concord grape tartlets in the Fall Flavors category. We were awarded with overflowing gift bags courtesy of Brooklyn Kitchen and celebrated with extra-spicy bloody Mary’s at Extra Fancy afterwards.
Gluten Free Lemon Bars
1 1/4 cups white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 cup confectioners’ sugar, plus extra for dusting
10 tbsp. firm butter, cut into cubes
2 cups sugar
1 Tbs. lemon zest
1/4 cup lemon juice
1 tsp. baking powder
1/2 tsp. salt
1. For the crust: Heat oven to 350°. Whisk together rice flour, potato starch, tapioca starch, and confectioners’ sugar. Using your fingers, mix butter into flour mixture, forming pea-size crumbles. Beat in egg until a smooth dough forms. Press dough into the bottom and halfway up the sides of an 8”x 8” pan. Bake 20-25 minutes until crust is lightly puffed and pale golden.
2. For the filling: Several minutes before the crust comes out of the oven, beat sugar and eggs till foamy; whisk in remaining ingredients. Remove crust from oven and pour filling mixture over hot crust.
3. Reduce oven temperature to 325°. Bake 35-40 minutes until filling is dark golden on top and the center jiggles lightly when the pan is shaken. Dust with extra confectioners’ sugar. Let tart cool completely before cutting into bars.