Gluten Free Lemon Bites Recipes

GLUTEN FREE LEMON BITES RECIPE

Steps:

• Preheat oven to 325°F (convection) or 350° F (static). Butter (or use vegan butter) 48 mini muffin cups. I like to dip a paper towel into a butter tub and then swirl it around each muffin cup to fully coat the cups for easy release of the baked muffins. Or line with mini muffin papers. Measure and mix together the milk and lemon juice and set aside. The milk will begin to curdle while you prepare the rest of the batter. In a large mixing bowl, whip butter and sugar at medium-high speed for 6-8 minutes, until very light and fluffy. Add the eggs, one at a time, mixing in between each egg addition. Add vanilla with last egg ingredient. Whisk together gfJules® Flour, baking powder and salt in a separate bowl. Slowly stir in the whisked dry ingredients, alternating with the milk mixture and stirring until fully integrated. Fold lemon zest in last. Scoop batter into prepared pans with a spoon or small cookie scoop, filling only 3/4 full. If you're like me and you wind up with more batter than you have pans, it is ok to wait until the first batch is baked and then re-use the pans because each round of pans will only need to bake for 10 minutes. Bake until a toothpick in the centers comes out with only a few moist crumbs - approximately 10 minutes. The edges of the lemon bites will become lightly browned as well. Remove lemon bites to cool on a wire rack. When completely cooled, glaze following the directions below. Lemon GlazeTo make the glaze, melt butter and whisk together confectioners' sugar and lemon juice.Transfer to a wide-mouth bowl and dredge each lemon bite through the glaze (either the bottom or the top) then sprinkle with lemon zest. Put bites aside to allow time for the glaze to set before serving.

GLUTEN-FREE LEMON SHORTBREADS

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Blitz the flour, butter, half the icing sugar and the lemon zest together in a food processor until the mixture looks sandy. Add half the lemon juice and blitz again until the dough starts to clump together. At this stage, the dough will keep wrapped and frozen for up to two months. Heat the oven to 170C/150C fan/gas 3.
• Press half the dough into the base of the tin using your fingertips, ensuring it's in an even layer. Spread the curd over the dough, leaving a ½cm border of around the edge.
• Roll the remaining dough into cherry tomato-sized balls, then press these into flat discs using your fingers. Arrange the dough discs over the layer of curd in a random patchwork pattern until completely covered. Bake for 35 mins until the shortbread is pale and lightly golden at the edges. Leave to cool completely in the tin.
• Mix the remaining icing sugar with enough of the remaining lemon juice to make a pourable icing. Drizzle this over the cooled shortbread and leave to set, then cut into 16 squares. Will keep in an airtight container for three days.

LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)

Steps:

• Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
• With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
• Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
• Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
• With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
• Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
• Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.