Gluten-Free Lemon Bars with Poppy Seed Shortbread Crust

Hi Bakers, 

If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can’t find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You’ve got this, and I’m here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~Carolyn

Gluten-Free Lemon Poppy Seed Bars

Makes one 9"x13” pan

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)

1/4 cup almond flour, blanched

1 teaspoon sweet rice flour

1/2 cup powdered sugar

3/4 -1 tablespoon poppy seeds

14 tablespoons butter, softened (1 cup minus 2 tablespoons)

Wet Ingredients

3 teaspoons lemon zest*

6 tablespoons fresh lemon juice

4 large eggs

1 large egg yolk

2 1/2 cups granulated sugar

2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour (Original formula with milk powder)

3/4 teaspoon baking powder

3/4 teaspoon salt

Preheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.

In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it forms large, soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough throughout the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.

While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and you don’t want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. 

*If you don’t have a zester, you can use the fine side of a cheese grater.