Mystery Lovers' Kitchen: Sally's Cooking Addiction

Wednesday, November 6, 2019

Lemon Bars with a gluten-free tweak + book and tote bag #giveaway from author @DarylWoodGerber

From Daryl:

I'm sharing a delicious lemon bar recipe below!! So don't miss it. But first...two announcements.

One:

My new suspense FAN MAIL comes out next week. To celebrate, I'm giving away a CHOICE OF MY PUBLISHED BOOKS plus a tote bag to one commenter IF commenter mentions this book to someone. In the comments, you have to tell me WHO...

By the way, the e-book of FAN MAIL is still available at a discount if you preorder.

Two:

I just got back from Bouchercon, a writers' conference in Dallas, TX. Had a great time, but I'm exhausted. Saw lots of friends, fans, librarians, and more. I've shared a bunch of photos on my Facebook author page, but here are a few.

Former MLK'er Jenn McKinlay (left), me, and Lucy

Former MLK'er Julie Hyzy and me

One of my best writing buddies, in my Plothatchers group

Terrific bookstore guys from Murder by the Book

One of my favorite reviewers, Leslie Storey, Storeybook Reviews


With my darling pal Hannah Dennison who has moved back to England!

And, now, here something that is SO DELICIOUS.

I saw this on Sally’s Baking Addiction, from her cookbook, but I tweaked it to be gluten-free.

Lemon Bars (with my gluten-free tweak)

Per Sally, you only need 7 ingredients to make these lemon bars. For Gluten-free, you need 9 (including xanthan gum and an addition of cornstarch for the lemon curd).

The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust.

Note from Sally: Always bake lemon bars at a lower temperature to avoid over-baking. Perfect for picnics, bake sales, baby showers, and bridal showers.

I was amazed how perfectly the lemon curd turned out. It was thick and luscious.

Butter: melted butter is the base of the shortbread crust.

Sugar: do not reduce or the filling will be too wet.

Flour: if you make using Sally’s recipe, this gives structure. I make it using gluten-free items and they worked beautifully.

Vanilla extract: Sally says not all lemon bar recipes call for vanilla extract, but it’s her best kept secret.

Salt: without the salt, the crust would be too sweet.

Eggs: Eggs are the structure for the curd. Without them, you will have soup.

2 tricks:

Use a glass pan: Do not use metal. It will seep into the lemony taste.

Lemon juice: No matter what, you must use real lemons. I have a cheap Black and Decker lemon squeezer that worked wonders.

Tip: If you notice air bubbles on top of your baked lemon bars, don’t fret. It’s normal. It’s from the air in the eggs rising to the surface. Dust with confectioners’ sugar and it will cover them right up.

BIG NOTE:

I halved the recipe and it was plenty. Made a 9 x 9 batch. Also, I did use a metal pan but the parchment paper I used as a liner kept any metallic flavor from seeping in.

FOR THE Shortbread

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup + 1 tablespoon gluten-free flour

1/4 teaspoon xanthan gum

FILLING

1 cup granulated sugar

2 tablespoons gluten-free flour + 1 tablespoon cornstarch

3 large eggs

1/2 cup lemon juice (about 2 – 3 lemons)

Preheat the oven to 325 degrees F. Either use a glass pan or line the bottom and sides of a 9 x 9 pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. This makes cutting easier. Set aside.

Make the crust: In a medium bowl, mix the melted butter, sugar, vanilla, and salt together. Add the gluten-free flour and xanthan gum and stir to completely combine. It will be thick. Press firmly and evenly into prepared pan.

Pre-bake the crust so it will hold up under the lemon layer. Bake for 16-18 minutes or until the edges are very lightly browned.

Make the filling: Sift the sugar and flour together in a large bowl. Sifting helps! Add the eggs and lemon juice and whisk until combined.

Pour filling over warm crust. Bake the bars for 20-22 minutes or until the center is relatively set and no longer jiggles. Remove bars from oven and cool completely for about 2 hours at room temperature. Then stick in the refrigerator for 1-2 more hours until chilled. Dust with confectioners’ sugar before serving.

Freezing: Yes, they may be frozen. For up to 3-4 months. Cut the cooled bars, without confectioners’ sugar topping, into squares. Place on a baking sheet. Freeze for 1 hour. Individually wrap each bar in plastic wrap and place in a large bag or freezer container to freeze. Thaw in the refrigerator and then dust with confectioners’ sugar.