Key limes are a favorite around here. This is just a twist on the tried-and-true lemon bars, but I like these better because of the tanginess of the key lime juice.
2/3 cup sweet rice flour (do not substitute white rice flour)
2/3 cup gluten-free all purpose baking flour
2/3 cup cornstarch
1/2 cup powdered sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup shortening
4 eggs, lightly beaten
1 12-ounce can sweetened condensed milk
1 cup granulated sugar
1/2 cup key lime juice
1/4 cup sweet rice flour
2 tablespoon cornstarch
1 teaspoon grated lime zest
1 teaspoon baking powder
1/4 cup powdered sugar (for dusting)
Step 1 – Preheat oven to 350-degrees Fahrenheit.
Step 2 – Combine flours, cornstarch, ½ cup powdered sugar, xanthan gum, and salt in a medium bowl with wire whisk. Add vanilla extract and shortening. Blend with a pastry blender or cut in with knives. Try to keep hands from touching the dough for flakiest results.
Step 3 – Spray 2-quart rectangle casserole pan with non-stick cooking spray. With plastic wrap, gently press the dough firmly, but evenly into the bottom of the pan. The plastic wrap will not only keep your hands from touching the dough, but will avoid the dough sticking to anything (it’s pretty sticky). Bake at 350 degrees for 20 minutes, or until lightly browned; rotating halfway through baking.
Step 4 – Combine eggs, sweetened condensed milk, sugar, zest, and key lime juice. Blend in sweet rice flour, cornstarch and baking powder. Pour over crust and bake for 25-30 minutes, or until the edges just begin to lightly brown and the center no longer jiggles when you shake the pan. Rotate pan midway through baking to ensure even cooking.
Step 5 – Allow to cool on a wire rack for 10-15 minutes. Gently dust the top with ¼ cup powder sugar. Cut into squares to server.
Makes: 2 dozen squares