Gluten-Free Lemon Bars

As someone who is gluten-free and allergic to chocolate, finding good desserts is challenging. When it comes to desserts I usually go for peanut butter cookies or any kind of lemon pie or bar. I’ve been wanting to make homemade, gluten-free lemon bars for awhile and I decided to finally make them! With the weather getting warmer, there’s no better time to make refreshing lemon bars. Not only did they turn out perfect but my gluten-free lemon bars have a lot less sugar than they normally do. Gluten free + less sugar = YUM!

Ingredients

For the Filling:

• 2/3 cup of gluten-free baking flour
• 4 eggs at room temperature
• 3/4 cup of sugar
• 3/4 teaspoon of baking powder
• 2/3 cup of lemon juice (about 4 medium sized lemons)

For the Crust:

• 1 cup of gluten-free baking flour (I love Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
• 1/3 cup of powdered sugar
• 1/2 teaspoon of sea salt
• Zest from 1 1/2 lemons
• 1/2 cup of melted unsalted butter

Instructions

For the Crust:

1. Preheat oven to 325 degrees Fahrenheit
2. Line a 8” by 8” pan with parchment paper
3. Get a large mixing bowl and sifter
4. Sift 1 cup of flour and powdered sugar into large mixing bowl
5. Add salt and lemon zest
6. Melt butter in the microwave for about 20 seconds
7. Combine melted butter to the dry ingredients and mix together with a spatula
8. Pour into a pan and push the mixture down with a spatula
9. Bake for 15 minutes then cool for 10

For the Filling:

1. Combine the rest of the flour, eggs, sugar, baking powder and lemon juice in a mixing bowl
2. Whisk together
3. Once the crust has cooled, pour the wet ingredients into the pan
4. Cook for 25 minutes then allow to cool for 30 minutes

Let cool….

1. Once the pan has cooled, put it in the fridge for at least two hours or overnight

The Perfect Summer Dessert!

The texture of these lemon bars was unbelievable! The crust was just hard enough but still melted in your mouth. And the filling was moist and full of delicious flavor. Before you serve them, be sure to sift powdered sugar to coat the top of your lemon bars. This batch made 12 lemon bars and they can last up to a week! If you really want to keep them fresh, I would suggest covering them with aluminum foil, parchment paper or putting them in an air-tight container and storing them in the fridge.

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