Gluten Free Lemon Bars Recipe

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!

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