I have a lifelong lover affair with lemons! I clean with them, use them for an energy boost, make dinner with them, but my favorite way to enjoy lemons is in a dessert! 🙂 Today I’m sharing a recipe from my friend Chandice at Gluten Free Frenzy. I met Chandice at the most recent Pinner’s Conference in Salt Lake City and we decided to trade books. My children’s book “Jillee Bean and the One Good Thing” for her cookbook “Gluten-Free On A Budget.” It was a book swap made in heaven.
Her cookbook is filled with delicious gluten-free recipes that her and her Mom created, including a recipe for lemon bars I knew I had to try! They are sweet, perfectly tart, and have a crisp but flaky shortbread crust that you would never guess is gluten-free!
Gluten-Free Lemon Bars
Ingredients for the Crust:
- 1/4 cup almond flour
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour
- 1/4 cup white rice flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 cup powdered sugar
- 1/2 cup butter
- 1 egg, beaten
Ingredients for the Filling:
- 6 eggs
- 2 cups sugar
- 1/2 cup plus 1 tablespoon lemon juice
- 6 Tablespoons corn starch
- 1 teaspoon baking powder
Preheat your oven to 350°. Combine all dry crust ingredients, including powdered sugar, and mix well. Cut the butter into small pieces or grate it into the dry ingredients. Give it a good mix to coat all of the butter pieces.
Now add the beaten egg and blend until everything is well combined.
Press the mixture into a greased 9 x 13 baking pan, and bake at 350 degrees for 20 minutes. Remove from oven and let cool slightly.
Lightly whisk eggs, sugar and lemon juice together. Add the corn starch and baking powder. Whisk lightly together, but be careful not to mix a lot of air into the filling.
Pour the filling on top of the crust and bake for another 30-35 minutes.
Allow bars to cool slightly, and then dust with powdered sugar. Cut into squares and enjoy with a large glass of cold milk!
What’s your favorite lemon recipe?
GLORIOUS GLUTEN-FREE LEMON BARS
Instructions
Crust
- Preheat your oven to 350°.
- Combine all dry crust ingredients, including powdered sugar, and mix well.
- Cut the butter into small pieces or grate it into the dry ingredients. Give it a good mix to coat all of the butter pieces.
- Add the beaten egg and blend until everything is well combined.
- Press the mixture into a greased 9 x 13 baking pan, and bake at 350 degrees for 20 minutes. Remove from oven and let cool slightly.
Filling
- Lightly whisk eggs, sugar and lemon juice together.
- Add the corn starch and baking powder. Whisk lightly together, but be careful not to mix a lot of air into the filling.
- Pour the filling on top of the crust and bake for another 30-35 minutes.
- Allow bars to cool slightly, and then dust with powdered sugar. Cut into squares.
