Queen Bee Lemon-Lime Bars
Adapted from The Complete Low-Fodmap Diet
A zesty citrus bar with a buttery crust.
Preheat oven to 325° and grease, then line an 8” square cake pan with parchment paper draping parchment over the edges of the pan for easy removal. For organic superfine sugar place organic sugar in a coffee grinder and pulse quickly a few times. Do not over grind or the result will be powdered sugar.
1 cup Queen Bee Cake, Cookie, Muffin flour
½ cup superfine sugar
2 tsp grated lemon zest
9 Tb cold unsalted butter, roughly chopped
Confectioners’ sugar for dusting
½ tsp vanilla extract
¾ cup superfine sugar
3 Tb lemon juice
3 Tb lime juice
1 tsp grated lemon zest
3 Tb Queen Bee Cake, Cookie, Muffin flour
Place Queen Bee CCM flour, sugar and lemon zest in a food processor and pulse until combined. Add the butter, one piece at a time, and pulse until the mixture comes together in a ball. If you don’t have a food processor, a pastry blender works just fine but takes a bit longer. Press dough ball into prepared pan. Bake for 10-15 minutes until lightly browned and somewhat firm. It will look bubbly.
Reduce oven temperature to 300°.
For the topping, beat the eggs and sugar with a whisk or mixer until well combined. Add the lemon and lime juices, vanilla extract, lemon zest, Queen Bee CCM flour and whisk until combined.
Pour the topping over the base and bake for 30 minutes, until golden and set.
Allow to cool completely in the pan before cutting into bars. Then dust with confectioners’ sugar.