Lemon Bars

  Hello Blog world, Long time no read! After a bit of a hiatus, I am back and ready to roll. With a fresh new look and tasty new treats, 2012 should be a good one.
  To start these new days off right, I am willing to share this delicious recipe for lemon bars. Originally derived from the Barefoot Contessa herself, these bars are a wonderful blend of sweet and tart.
  I have tried a few lemon bar recipe before, none of which have come out quite right. But with a mission to accomplish, and a fresh bag of xanthan gum at my side, I set on a quest. I believe that what made the difference between this recipe and the others before, is that most lemon bars contain powdered sugar rather than, or in addition to regular granulated sugar, within the crust, making the bars dry and crumbly. While this tasty treat, contains only granulated sugar and is chilled, creating the perfect crust.
  There are two variations of this recipe, depending on which lemon bar team you play for. Do you like the 2-1 ratio of lemon to bar, are do you like your treats to lay equally? You can do either from this one special recipe my friends.
  Since we last spoke, this bean has become entirely dairy free as well as gluten free. So recipes on this blog will now portray as such.
  So, I think we have had enough catching up, have we not? Without further ado, you may now feast your eyes, and your stomachs on one of these babys.

Gluten Free Lemon Bars

For the crust: 
2 sticks {1 cup} salted dairy free butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1 tsp xanthum gum

For the thicker lemon layer: {the one I personally prefer, and made.}
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest 
1 cup fresh squeezed lemon juice
1 cup flour

For the thinner lemon layer:

4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

Also will need Confectioners’ sugar, for dusting.

Preheat the oven to 350°F and prepare a greased 9 by 13 baking sheet.

For the crust, cream the butter and sugar with an electric mixer. With the mixer on low, add the flour and xanthum gum to the butter until just mixed. Spread the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill for at least an hour. {I chilled mine for about 3}

Bake the crust for 15 to 20 minutes, until very lightly browned. Let sit while you make the lemon mixture, make sure not to turn off the oven!

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour {no xanthum needed for this layer}. Pour over the crust and bake for 30 to 35 minutes (less if you are making the thinner layer), or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut and dust with confectioners’ sugar.Enjoy!

*The best part of these bars is that even though they taste so good, and you'll want to eat them all, they are so rich that it makes it almost physically impossible to eat more than 1 or 2; saving you taste buds and your waistlines!