Gluten-free Lemon Bars

Lemons. We have a lot of them that we've harvested from our little Dwarf Meyer Lemon tree this past season. Froze most of them. I found this recipe and decided to adapt it: Melt in Your Mouth Lemon Bars
I also used my own home-grown eggs (my 6 hens are producing like crazy!)

Gluten-free Lemon Bars

Ingredients

CRUST

2 c Bobs Red Mill Gluten Free All-purpose Baking Flour

1 c butter, softened (no substituting)

1/2 c C&H Powdered Pure Cane Sugar

FILLING

4 eggs (slightly beaten)

2 c Wholesome Sweeteners Organic Milled Sugar, Unrefined

4 Tbsp Bobs Red Mill Gluten Free All-purpose Baking Flour

6 Tbsp lemon juice

FROSTING

1/2 c butter, softened

1 c C&H Powdered Pure Cane Sugar

1 tsp milk

2 Tbsp cold water

Step-By-Step

1 - Mix crust ingredients with fork, as you would for a pie crust. Pat into a 9x13 Pyrex baking dish which has been greased and floured. Bake at 350 degrees for 15 minutes.

2 - As crust is baking, mix filling with old-fashioned egg beater.

3 - After crust has baked for 15 minutes pour filling over crust and continue baking for 25 minutes. Cool bars completely.

4 - Make frosting by briskly stirring butter, powdered sugar and milk for 10 minutes. Then add 2 Tbsp. cold water one at a time. Stir until smooth. Spread over cooled bars.

These turned out really good and do practically melt in your mouth

Cream Cheese Tarts with Blackberries

I found this yummy-looking recipe a few weeks ago and finally had some time to try it out. As usual, I did some substituting ... and, it didn't turn out quite right, but it was still very tasty. It turned out more pudding-like than cheesecake ... I'll have to work on it more! Ha!
So, you can find the original recipe at the Just a Pinch site: Cream Cheese Tarts.
Here's my take on it:

2 -8 oz. packages Galbani Mascarpone Fresca Italian Style Cream Cheese, softened

1 c. sugar

1 tsp. Frontier Herb Vanilla Extract

2 eggs

12 Enjoy Life Soft Baked Cookies - Snickerdoodle

1-21 oz. Oregon Blackberries pie filling

 

1. Preheat oven to 350°F. Place a paper cupcake liner in each cup (12 total) of muffin pan.

2. Beat cream cheese with old-fashioned hand mixer until fluffy - you really get a workout! Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.

3. Place a cookie FLAT side down, in each muffin cup. Spoon cream cheese mixture over cookies filling each to about 1/4 inch from top of paper.

4. Bake for 20 minutes.

5. Allow tarts to cool completely before adding fruit filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.

6. Chill thoroughly before serving.

7. Top with whipped cream.

 

Now, I'm not sure if the mascarpone was the wrong consistency, or maybe I didn't let them cool enough ... but, they didn't 'set' up like I expected. More like a pudding consistency - so had to eat out of the paper liner with a spoon, but still very good.