Adjusting diet is a necessity for someone with food allergies, intolerances or a condition like irritable bowel syndrome. Although an individual may understand the need to avoid certain foods, it can be difficult to pass up on foods when so many people around you are enjoying them, especially when they are tasty desserts.
Fortunately for lemon bar lovers, this recipe for “Lemon Bars” from “The Complete IBS Diet Plan” (Rockridge Press) by Amanda Foote, RD, provides a sweet and sour offering with delicious shortbread crust that should not cause any digestive distress for IBS sufferers.
Lemon Bars Makes 12 bars For the crust
1⁄2 cup (1 stick) very cold unsalted butter, cut into pieces, plus more for greasing the pan
1 3⁄4 cups gluten-free all-purpose flour
2⁄3 cup powdered sugar
1⁄4 cup cornstarch
1⁄2 teaspoon sea salt
4 tablespoons very cold coconut oil, cut into pieces For the filling
4 large eggs
11⁄4 cups sugar
3 tablespoons gluten-free all-purpose flour Grated zest of 2 lemons
2⁄3 cup freshly squeezed lemon juice
1⁄3 cup unsweetened plain rice milk Pinch sea salt To make the crust:
1. Preheat the oven to 350 F. Grease a
9-by-13-inch baking dish with butter.
2. In a blender, combine the flour, powdered sugar, cornstarch, and salt and pulse 10 times in 1-second bursts.
3. Add the butter and coconut oil. Pulse 4 to 5 times more, in 1-second bursts, until the mixture resembles sand.
4. Transfer the mixture to the prepared pan and press the crust into the bottom and slightly up on the sides.
5. Bake for 15 to 20 minutes until just brown.
To make the filling:
6. While the crust bakes, in a medium bowl, whisk together the eggs, sugar, and flour. Stir in the lemon zest, lemon juice, rice milk, and salt. Pour the mixture into the warm crust.
7. Bake for about 20 minutes until the filling is set.
8. Cool on a wire rack for 30 minutes. Refrigerate before cutting into bars and serving.
