RECIPES

CASSAVA FLOUR

LEMON BARS

By Toni Flynn

SHORTBREAD CRUST INGREDIENTS

2 ½ cups Cassava flour

2/3 cup powdered sugar plus more for dusting

½ teaspoon salt

1 cup or 2 sticks butter, melted

(Note: You can add a little vanilla, almond, or orange extract for extra flavor. Or lemon zest)

LEMON CUSTARD INGREDIENTS

3 cups sugar (not powdered)
1/2 cup Cassava flour
8 Large eggs, room temperature
1 cup fresh lemon juice (about 4 lemons) – DO NOT Use Concentrate

DIRECTIONS

1) Heat oven to 350F and line a 9x13 baking dish with parchment paper.

2) Whisk together 2 1/2 cups of flour with the powdered sugar and salt, then pour in the melted butter and mix until combined. A dash of vanilla can be added in with the butter at this step.

3) Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 to 25 minutes or until a light golden color.

4) Add the sugar and remaining half cup of flour to a large bowl and mix well.

Pour in the lemon juice and add the eggs then mix very well until completely combined.

5) Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.

6) Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

7) These can be stored in the refrigerator for up to 3 days or frozen if needed.

WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.