I truly love recipe magazines, even if I never make the recipes, I love to look through them and get different ideas about how to make treats. And Christmastime is the best for recipes of yummy goodies. I have always loved lemon bars, but have had a hard time getting a crust that I really like. Well, I finally managed a crust that I like. With three different recipes in front of me, and some creative math, I came up with a great gluten-free crust to use with Kraft's Creamy Lemon Squares.
I like to make mine in a 8x8 in pan, and I like a thin crust, so, here goes. 1/2 cup Featherlight Mix 3 Tbsp Almond Meal (you can grind your own, but I used Bob's Red Mill) 3 Tbsp light brown sugar (I really preferred using the brown sugar, it gave a deeper flavor) heaping 1/4 tsp xanthan gum 1/4 cup cold butter, cut in pieces 1 egg yolk 1 tsp lemon zest (optional)
Mix together dry ingredients. Using a pastry cutter, cut in butter until it resembles coarse crumbs. You want the butter to be cold so that it will be a crisper crust. If you want an extra lemony zing throughout the bar, you can add some zest to the crust as well, I don't actually add the zest to the top the way Kraft does. Then, once the other ingredients are well mixed, use the egg yolk to bind them together. I do this to create more of a pie-type crust. You can also omit this step and pat the dry ingredients together, this will create a more crumbly crust.
Bake this crust at 350 for about 15 minutes, or until golden and you can smell the almonds toasting.
Then, follow the recipe as Kraft gives it, replacing featherlight mix for the 2 Tbsp flour. These will keep well, covered, for a few days in the fridge.