for the crust
280 grams all-purpose flour mix
1/2 teaspoon xanthan gum
1/4 teaspoon guar gum
1/2 cup packed brown sugar
1/4 cup powdered sugar
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 ounces (1 1/2 US sticks) cold unsalted butter, cut into small pieces
1 egg, at room temperature
1 to 2 tablespoons ice cold water
for the topping
4 eggs, at room temperature
1 1/2 cups sugar
3/4 cup lemon juice
46 grams all-purpose flour mix
2 tablespoons freshly grated ginger
1 tablespoon freshly grated lemon zest
3 tablespoons powdered sugar
Preparing to bake.
Preheat the oven to 350°. Find a 9 x 13 baking pan in your cupboard. Grease it with the oil or butter of your choice. Lay down a large piece of parchment paper, large enough to leave 1 inch of paper hanging over the two long sides.
Making the crust.
Pull out the food processor and attach the blade. Combine the flour, xanthan gum, guar gum, brown sugar, powdered sugar, ginger, cinnamon, and salt in the bowl of the food processor. Pulse them together to aerate the flour. Add the butter pieces and pulse until the mixture looks like coarse cornmeal.
Whisk together the egg and water. With the food processor running, pour the eggy water into the bowl. Pulse only until the mixture begins to hold together. Stop the food processor and pinch the dough between your fingers. If it holds together, you are done. Err on the side of the dough being a bit too dry than too wet.
Baking the crust.
Dump the dough into the prepared pan and press it down evenly. (You can do this with a piece of plastic wrap between you and top, if you wish.) Bake until the top is slightly golden and starting to set, about 20 minutes. Remove the pan from the oven. Reduce the temperature of the oven to 300°.
Making the topping.
In a large bowl, whisk together the eggs and sugar until they are light and fluffy. Stir in the lemon juice, flour, sugar, and lemon zest, then whisk them all together. Pour the topping over the crust. Put the pan back in the oven and bake until the top has set firm, about 30 minutes.
Take the pan out of the oven and put it on a wire rack to cool completely. When there is not a hint of warmth to the lemon bars, lift the parchment paper from the pan by grabbing all four corners. The lemon bars will come with you. Put the parchment paper onto a cutting board and cut the delightful dessert into bars.
Dust the lemon bars with powdered sugar before you serve.
(These will keep for 3 days. Yeah right. Like they are going to last that long!)
sumber dari: glutenfreegirl.com
