/4336db1a-ee04-451a-ba6c-5061c1e4a93d--IMG_4486.JPG "Gluten & Dairy Free Meyer Lemon Bars with Gingersnap Crust")
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Makes
1 8×8 pan of lemon bars
Creator Notes
Each and each 12 months I preserve up for Meyer Lemons to show up within the draw portion so I can make lemon curd. Final 12 months I had an belief to mix two of my licensed things, lemon and ginger. As an different of a shortbread crust I former overwhelmed gluten free gingersnaps. It made such a incompatibility. I did some researching and cataloguing of the more than a few ratios of egg, lemon juice, sugar, butter, flour, etc. I stumbled on that butter clouded the curd and the use of less sugar made the Meyer Lemon style shine. I also refuse to add any extra powdered sugar on top resulting from all over again, it factual takes away from that good lemon style that handiest makes a immediate appearance every iciness. —AdinaM
Substances
7 ounces
gluten free gingersnap cookies
1
egg white
1 tablespoon
coconut oil, melted
1 cup
sugar
1/4 cup
cornstarch
1/2 teaspoon
salt
4 tablespoons
Meyer Lemon zest, about 10 cramped lemons
1 cup
unusual Meyer Lemon juice, about 10 cramped lemons
7
egg yolks
2
entire eggs
Instructions
- Preheat the oven to 325 degrees.
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Line an 8×8 glass baking dish with parchment paper.
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In a meals processor whirl the gingersnaps unless they’ve been entirely and uniformly overwhelmed overwhelmed into cramped crumbs.
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In a medium bowl mix the overwhelmed gingersnaps, egg white, and coconut oil. Combine unless a ball of dough sorts.
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Press the dough into lined baking dish, making definite to flatten the outside evenly. I former the bottom of a measuring cup to provide this.
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Bake for about 15-20 minutes or unless the crust is company and the sides hold begun to darken.
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While the crust is baking, mix the sugar, cornstarch, and salt in a big bowl.
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Add the lemon zest and juice and dawdle unless the sugar is entirely dissolved.
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In a cramped bowl high-tail the egg yolks and entire eggs together properly.
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Add to the lemon and sugar combination and high-tail to mix.
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Lower the oven temperature to 300 degrees and bake for about 40 minutes or unless the lemon curd has begun to tug away from the perimeters of the baking dish. The heart ought to be properly region and mustn’t jiggle necessary when touched.
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Allow to chill entirely and relax within the refrigerator overnight sooner than taking half in.
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