Lemon Bars GF

Many credit Dale Carnegie (Nov 1888 - Nov 1955), American writer, with the phrase: When life hands you lemons, make lemonade.  I would say rightly so, he did make this idea take flight as Mr. Carnegie is most known for his self improvement books and lectures inspiring personal strengths and corporate confidence and communication skills.  In Dale Carnegie's book - published in 1948, there is a chapter titled "If You Have a Lemon, Make a Lemonade."  The book title, How to Stop Worrying and Start Living.   

   

 However, the power of positive lemon thoughts may have it's origins from a Men's Wear pamphlet or periodical from 1910.  There inside is printed a New Year's message: "In business turn obstacles into conveniences.  When handed a lemon - make lemonade of it."

 

Whichever source, IF even one of these, the expression has stood the test of time and with good reason. 

 

Lately, we've had a few lemons handed our way.  We had a horse injured, a husband injured and a truck break down in blizzard-like conditions.   

 

Yes, some lemons.  SO!  When handed a lemon - make LEMON BARS! 

 

Ingredients and How to:

 

Oven to 350.  Foil and oil (or butter)  9x13 pan

 

into food processor or mixing bowl with paddle attachment:

1 1/2 cups of Gluten Free flour

1 1/2 sticks unsalted butter cut into small cubes

1/2 cup granulated sugar

dash of salt

 

Mix until crumbly and press into prepared pan.  Bake for 20 minutes.

 

 

I use different gluten free flours for different purposes. I really like this one for doing a pressed kind of crust.

 

While crust bakes:

 

4 lemons - zest one into small bowl.  juice all four or until reaching 1/2 cup lemon juice.

1 stick unsalted butter

3/4 cup sugar

2 large eggs

2 tablespoons sugar

 

 

Place lemon juice, sugar and butter into top of double boiler.

 

 

As butter melts, beat two eggs in a small bowl with 2 tablespoons of sugar. Whisk melted butter, juice and sugar until dissolved.  Remove from heat. Spoon some warm juice mixture into the eggs, whisk whisk.  Add more of the hot liquid.  Then pour egg mixture back into the juice mixture in the pan.  Place over low heat, whisk whisk to thicken only slightly.  Add in zest.  Pull hot crust from oven

 

 

 

and pour lemon filling onto the crust.  Will seem very thin and liquid- y.  Place back in oven for 20 minutes. 

 

I bake until edges begin to brown just a little. Trim those off when cutting the bars. My group all still want the chewy edges~

 

side view

I inverted one bar to show the crust. 

 

These bars have a lot of flavor and plenty sweet.  I opt not to sprinkle with powdered sugar. 

 

For some amazing lemon bars - definitely NOT gluten free,

 

 

 go for Ina Garten's lemon bars.  Obviously, these have more juice, sugar, eggs and flour.

 

 

With time, family, good friends,

 

 and lemon bars - life is good - again!