Gluten Free Lemon Bars
These gluten free lemon bars perfectly re-imagine the beloved dessert recipe. A sweet, tart lemon filling tops a crispy shortbread crust in this delicious treat!
Servings: 9
Calories: 301 kcal
Ingredients
For the crust
- 1 Cup (148 g) Gluten Free 1-to-1 Flour Blend I used Bob's Red Mill
- ½ Cup (113 g) Vegan Butter cold & cut into cubes
- ½ Cup (60 g) Powdered Sugar
- ½ teaspoon Salt
For the filling
- 3 (150 g) Eggs
- 1 ¼ Cup (250 g) Sugar
- 1 Tablespoon Lemon Zest
- ½ Cup Lemon Juice from 2-3 lemons
- ½ Cup (74 g) Gluten Free 1-to-1 Flour Blend
- Powdered Sugar for serving
Instructions
- Preheat oven to 350 °F (177 °C). Line an 8x8 pan with parchment paper.
- Prepare the crust. Combine the gluten free flour, cold butter, powdered sugar and salt in a food processor. Pule until it has small crumbles, about the size of a pea.1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (113 g) Vegan Butter, ½ Cup (60 g) Powdered Sugar, ½ teaspoon Salt
- Dump the crust mixture into your prepared baking pan. Press it into an even layer with your hands or a flat bottomed cup.
- Bake in preheated oven for 13-15 minutes.
- While the crust is baking, prepare the lemon filling. Combine all filling ingredients in the bowl of an electric mixer. Beat on medium-high speed for 3 minutes. Scrape down the bowl. Pour directly onto hot crust as soon as it's out of the oven.3 (150 g) Eggs, 1 ¼ Cup (250 g) Sugar, 1 Tablespoon Lemon Zest, ½ Cup Lemon Juice, ½ Cup (74 g) Gluten Free 1-to-1 Flour Blend
- Return the pan to the oven and bake an additional 20-25 minutes until top does not indent when gently touched.
- Remove from the oven and cool to room temperature. Then cover with foil and store in the refrigerator for about 2 hours to make nice slices. Sprinkle the top with powdered sugar immediately before slicing and serving.Powdered Sugar
Notes
STORAGE: Store leftover bars in an airtight container in the refrigerator for up to 3 days.