Wicklewood's Lemon Raspberry Bars (Gluten and Sugar Free)

Name: Wicklewood's Lemon Raspberry Bars (Gluten and Sugar Free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 20 bars
Ingredients: 8 ounces artificial sweetener; 8 ounces gluten free all-purpose flour; 2 ounces butter, diced; 1 tablespoon zest of unwaxed lemon peel; 1 pinch salt; 2 tablespoons gluten free all-purpose flour; 8 ounces artificial sweetener; 3 eggs, beaten; 3 ounces fresh lemon juice; 1 tablespoon zest of unwaxed lemon peel; 2 ounces reduced sugar raspberry jam

Submitted by WicklewoodWench

"I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam"."

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Ready In:: 55mins
Ingredients:: 11
Yields:: 20 bars

ingredients

Base
8 ounces artificial sweetener
8 ounces gluten free all-purpose flour
2 ounces butter, diced
1 tablespoon zest of unwaxed lemon peel
1 pinch salt
Topping
2 tablespoons gluten free all-purpose flour
8 ounces artificial sweetener
3 eggs, beaten
3 ounces fresh lemon juice
1 tablespoon zest of unwaxed lemon peel
2 ounces reduced sugar raspberry jam

directions

Preheat oven to 350°F (175°C).
Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
Pour the mixture into the baking tray and press evenly over the base.
Bake for 15 to 20 minutes or until lightly browned.
Set aside to cool.
Mix sweetner and flour in a large bowl.
Add egg, lemon juice and zest and mix well.
Spread rasperry jam evenly over warm crust.
Gently pour lemon mixture over jam.
Bake for 20 to 25 minutes or until set.
Remove from oven and allow to cool before placing in refrigerator.
Chill in refrigerator 2 hours, cut into squares before serving.

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RECIPE SUBMITTED BY

WicklewoodWench

hanley swan, 0

<img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /> ...and so the wench,the maid and the village idiot lived happily ever after. I have always loved my food (not just my own but anyone's who offered it to me),,,  then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest. The other man in my life <img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 />

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