For those that asked, here’s the lemon bars recipe. I don’t know where it came from initially, but I made a couple of slight changes.
Oven: 350 F
First, make the filling:
- 2 T potato starch
- 1 1/2 C water
- 1/4 cup lemon juice
- zest of 1-2 lemons
- 1/2 sugar
- 2 egg yolks
- 1 T butter
Combine first 6 ingredients in a pan, and cook over medium heat, stirring with a whisk *constantly* until a thick custard. Remove from heat and whisk in 1 T butter or margarine. Set aside to cool.
Next, make the crust:
- 1/2 cup melted butter or margarine
- 1/2 cup sugar
- 1 cup cake meal OR Bob’s Red Mill Coconut flour
Combine ingredients and press into a 9″ x 9″ square pan, lined with parchment paper (I recommend one piece in each direction, just wide enough to cover the bottom. Press the crust up the sides slightly to form a ‘lip’.
Bake for 10-12 minutes.
While the crust is baking, make the topping:
- 2 egg whites
- 2 T sugar
Beat the egg whites until soft peaks form, slowly add sugar and beat until incorporated and stiff peaks form. Set aside.
Assembly:
Pour the custard over the crust. Plop the egg whites over the top in small spoonfuls, then use a spatula or offset icing spatula (damp works great) to spread the meringue over the custard. Don’t worry about coverage, it will spread in the oven.
Bake for 20 minutes. Cool and refrigerate until serving. Use the parchment paper to lift out of the pan and cut into small bars or squares.
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©2014 Barbara Forbes-Lyons