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Steps
1
Heat oven to 350°F. Spray bottom only of 9-inch square pan.
2
For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
3
For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
4
Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
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Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
For perfectly cut squares, line pan with aluminum foil before pressing crust into pan. After baking, refrigerate bars several hours before cutting. Then, lift bars from pan using aluminum foil and place on cutting board. Slice with a long sharp knife, cleaning it with a damp cloth between each slice.
Xanthan gum is a sugar-based ingredient that is used as a thickener and stabilizer in recipes and can be found online or in grocery stores.
To get the most juice from your lemon, first roll the lemon against the counter top with your hand before cutting it. Squeeze lemon over a mesh strainer to keep seeds from falling into the juice.