This recipe is so yummy and the end result never last very long...so nice and light and summery.
For this recipe, I adjusted the original Bisquick Lemon Bar recipe to be gluten free and dairy free. I also adjusted some of the amounts for the filling so that you got more lemon gooeyness :)
Ingredients:
1 c. Bisquick
2 tbsp. powdered sugar
4 tbsp. firm butter ( I used Fleishman's unsalted bars - they contain soy so if you are soy free, use your own butter)
1 and 1/2 c. sugar
2 tbsp. Bisquick
4 eggs
3 tsp. grated lemon peel
4 tbsp. lemon juice (fresh is best)
Crust:
Mix 1 cup Bisquick and the powdered sugar. Cut in butter until crumbly. Press in ungreased square pan 8x8x2 inch. Bake @ 350 for about 10 minutes or until light brown.
Filling:
Mix remaining ingredients, pour over baked layer. Bake @ 350 for about 25 - 35 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with glaze. Cool completely, cut into bars.
Note: I've also used a round pie pan and cut into triangles instead of bars. That is what I did for the picture. I also doubled the glaze recipe the 2nd time I made it and it turned out better, so I will post the doubled recipe below for the glaze and if you want less, 1/2 the recipe.
Glaze:
1 c. powdered sugar
2-3 tbsp fresh lemon juice
Mix powdered sugar and lemon juice together until smooth. Pour over lemon bars and spread evenly.
**Alternative: You can also use orange juice and orange peel in substitute for the lemon ingredients and have an orange bar!
