Description
With a buttery shortbread crust topped with a tangy and creamy lemon filling, and sprinkled with powdered sugar, these gluten-free lemon bars are the perfect dessert for spring and summer! Totally dairy-free too.
Ingredients
For the Gluten-Free Shortbread Crust:
- 1 1/2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 5 tablespoons cornstarch
- 1/3 teaspoon salt
- 1/2 cup powdered sugar
- 1 cup unsalted dairy-free butter, cold and cubed
For the Creamy Lemon Filling:
- 3 eggs
- 1 cup sugar
- Juice and zest of 2 lemons (approximately 1/2 cup lemon juice, and 1 tablespoon lemon zest)
- 3 tablespoons gluten-free measure-for-measure flour
For the Garnish:
- 1 tablespoon powdered sugar, for sprinkling
Instructions
- Preheat Oven and Line: Preheat the oven to 350F and line a 9”x13” baking pan with aluminum foil.
- Process Crust Ingredients: Combine the gluten-free all-purpose flour, xanthan gum (if using), cornstarch, salt, powdered sugar and cubes of dairy-free butter in a food processor. Process together until you get a sand-like texture. Alternatively, if you don’t have a food processor, you can also whisk the dry ingredients together in a large mixing bowl and then use two knives or a pastry cutter to cut the butter into the dry ingredients.
- Transfer Crust Mixture to Baking Dish: Transfer the crumb mixture to the lined baking pan, pressing the mixture firmly to get an even layer, creating ½ inch borders at the sides. Bake for 20 minutes in the preheated oven until the crust is lightly golden brown.
- Prepare Lemon Filling: Zest two lemons and squeeze the juice from both lemons. Combine the eggs, zest, lemon juice, sugar, and gluten-free all-purpose flour. Whisk the filling ingredients thoroughly so that there are no lumps of flour.
- Pour Filling over Crust: Pour the filling into the baking dish with the pre-baked crust and place back in the oven. For a softer filling, bake for 20 minutes; for a denser filling, bake for 30 minutes.
- Let Cool Completely: Remove the finished lemon bars from the oven and let cool for about 2 hours at room temperature, until the filling has set.
- Sprinkle with Powdered Sugar and Cut: Once the lemon filling has fully set, use the sides of the aluminum foil to remove the bars from the pan.Sprinkle the top with a light dusting of powdered sugar and cut into squares or rectangular pieces.
Notes
Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 substitute for regular all-purpose flour) and that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure to include it in.
Cornstarch: If you are allergic to corn, you can also use tapioca starch or arrowroot starch instead.
Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar), is sugar that has been processed until superfine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Butter: I used unsalted dairy-free butter to keep this lemon bars recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Eggs: Eggs are a necessary ingredient for the smooth and creamy texture of the lemon filling, so make sure you include them in. I do NOT recommend substituting the eggs with anything in this case.
Sugar: I used white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Lemon Juice & Zest: Fresh lemon juice and zest will really impart a beautiful tangy flavor to the lemon filling.
Storing: To store, place the lemon bars in an airtight container or wrap with plastic wrap and store in the refrigerator for up to 5 days.
- Prep Time: 10 mins
- Chilling Time: 2 hours
- Cook Time: 50 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
