|Gluten Free Lemon Bars|
Lemon bars are the one dessert that epitomizes summer above all others.
Not only does their bright, tart, lemony flavor scream summer the way only citrus can, but, their smaller size makes them perfect for the lighter eating habits most of us adopt as the temperature rises. And I love the textural juxtaposition of the smooth lemon curd against the crisp shortbread crust.
But above their perfection for the season, lemon bars are extremely easy to make. The crust is pressed in place right in the pan and the lemon layer is a simple mix and dump.
If you like lemons, you’ll absolutely love these bars.
Prep time: 15 min
Bake time: 25-30 min
Servings: 16 small triangles
- ½ cup butter (1 stick)
- ¼ cup sugar
- zest of 1 lemon
- 1 cup of gluten free flour (I used Bob’s Red Mill 1 to 1 baking blend)
Lemon Filling Ingredients:
- 3 eggs
- 1 ½ cups sugar
- zest of 1 lemon
- ½ cup fresh lemon juice
- ½ cup gluten free flour (I used Bob’s Red Mill 1 to 1 baking blend)
- confectioner’s sugar for dusting
- Preheat the oven to 350°F (or 175 °C) and line an 8x8 inch square pan with parchment paper.
- For the crust cream together the butter, sugar and zest of one lemon until fluffy then add the flour and mix until you’ve got a crumbly mixture.
- Press the crust mixture evenly onto the bottom of the prepared pan and bake it for 15 minutes.
- To make the lemon filling beat together the eggs and sugar until they’re well mixed and paler in color.
- Add the lemon zest and lemon juice and beat until thoroughly combined then add the flour and beat until it’s lump free and smooth.
- Pour the mixture over the crust and bake for 25-30 minutes or until set.
- Allow the bars to cool then dust with confectioner’s sugar slice and serve.