These lemon bars are so crazy delicious, GLUTEN FREE and super easy! When Kellogg's contacted me about their new Gluten Free Rice Krispies I was so excited! I have several friends with Gluten sensitives and I really wanted to create a yummy recipe they would love! Our Lemonade Stand/Bake Sale for Competition #2 really inspired me (made me crave lemon bars) so I figured I'd give it a try! Why not substitute a cookie or pastry crust for Rice Krispies! And holy deliciousness did it ever work!
Ingredients & Directions:
CRUST:
6 cups Kellogg's Rice Krispies
4 cups Mini Marshmallows
4 tbsp Butter
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Place Rice Krispies in zip-lock bag and crush to a medium fine grain. Melt butter over low heat and add marshmallows, mix till smooth. Remove from heat and add Rice Krispies. When completely mixed press evenly into buttered pan. Let cool.
LEMON FILLING:
4 Extra-Large Eggs
1 1/2 cups Sugar
3/4 cup Fresh Lemon Juice (About 4 Lemons)
1/3 cup *Gluten Free All-Purpose Flour
1 Lemon, Zested
Confectioners Sugar
Heat oven to 300 degrees. Wisk eggs & sugar till smooth, then add lemon juice, flour and zest. Pour filling mixture over Rice Krispies crust and bake in middle of oven for 30min. Let cool, sprinkle with confectioners sugar, cut up and enjoy!
Cool Trick: While baking the lemon filling mixture will sink to the bottom floating the Rice Crispy crust to the top! So I supposed technically they are "Upside Down" Gluten Free Rice Krispies Lemon Bars!
Click HERE to see our Rice Krispies Summer Challenge entry and a chance to win at $100.00 Visa Gift Card!
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