Ingredients:
For the Crust:
- 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
For the Filling:
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 teaspoon lemon zest
- 1/4 cup gluten-free all-purpose flour blend
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Large bowl
- Medium bowl
- Whisk
- Citrus zester
Instructions:
Make the Crust:
- Preheat oven: Preheat oven to 350°F (175°C).
- Line the pan: Line your baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Mix dry ingredients: In a large bowl, combine the gluten-free flour, sugar, and salt.
- Cut in the butter: Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crust: Evenly press the crust mixture into the prepared baking pan.
- Bake: Bake the crust for 15-20 minutes, or until lightly golden brown.
Make the Filling:
- Whisk sugar and eggs: In a medium bowl, whisk together the sugar and eggs until light and well-combined.
- Add lemon juice and zest: Stir in the lemon juice and lemon zest.
- Whisk in flour: Add the gluten-free flour and whisk until the mixture is smooth.
Assemble and Bake:
- Pour the filling: Pour the lemon filling over the pre-baked crust.
- Bake again: Bake the bars for an additional 20-25 minutes, or until the filling is set but still has a slight jiggle in the center.
- Cool completely: Allow the bars to cool completely in the pan at room temperature before transferring to the refrigerator to chill. Chilling for at least 2 hours, preferably overnight, will help the bars set fully.
Serving:
- Cutting: Once fully chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares.
- Dusting: Sprinkle with powdered sugar for a classic touch.
Tips:
- Fresh lemons: Freshly squeezed lemon juice gives the best flavor.
- Room temperature ingredients: Using room temperature eggs and butter helps create a smoother texture.
- Check with a toothpick: To test doneness, insert a toothpick into the center. It should come out with a few moist crumbs.
- Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
Enjoy your tangy, gluten-free lemon bar treat!
