Gluten Free Lemon Bars
by: claire cary
These gluten free lemon bars are sweet, tangy and perfect for Spring and Summer. With a gluten free shortbread crust and perfect lemon filling, these bars are bound to impress and so easy to whip up!
Ingredients
Crust
- ½ cup white sugar
- ½ cup butter
- 1 ½ cups gluten free all purpose baking flour
- 2-3 tablespoons water
- ¼ teaspoon salt
Filling
- 1 ¼ cups white sugar
- 5 tablespoons gluten free all purpose baking flour
- 4 large eggs
- ½ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line an 8x8 baking pan with parchment paper.
- Add the butter to the microwave and melt for 25 seconds. It won't be fully melted, but should be mostly melted.
- Combine the flour, sugar, butter and salt. Whisk in 2 tablespoons of water and mix until a dough forms.
- If it seems too crumbly, whisk in the third tablespoon of water.
- Press into the baking pan until even.
- Bake for 25 minutes.
- Meanwhile, whisk together the flour and sugar for the filling.
- Whisk in all remaining ingredients until smooth.
- When the crust is done, pour in the filling and bake for 20-25 minutes or until the center looks set.
- Remove from the oven and let cool at room temperature for about 20 minutes, then let set in the fridge for at least 1-2 hours before slicing.
- Slice into 16 squares and enjoy! Store leftovers in the fridge.
Notes
For more tang, you can decrease the sugar to 1 cup or add an extra tablespoon of lemon zest.
Serving: 1bar / Calories: 172kcal / Carbohydrates: 25g / Protein: 3g / Fat: 7g / Fiber: 1g / Sugar: 14g
