Gluten Free Lemon Bars
Hi Bakers,
I really did learn how to make these cookies to impress a boy! He had strawberry blond hair, a wide smile, and a surfer’s tan around his neck. I had a crush on him from 7th grade all the way into high school. I used to bring him a batch of lemon bars every Christmas but somehow things never worked out for us…Still, the recipe is one of my favorites and now I’ve made it gluten-free. I increased the amount of filling for a ratio I liked better and decreased the butter in the crust to keep the gluten-free flour from becoming saturated with oil. It’s a simple two-step recipe that anyone can make and it tastes like a bite of sunshine on a plate. A buttery, tender shortbread base is covered in a rich lemon filling loaded with fresh juice and zest for the brightest possible flavor. You need to make these bars and see what I’m talking about. Enjoy this one -Carolyn
Gluten-Free Lemon Bars
Makes one 9x13” pan
Dry Ingredients
1 3/4 cups Cup4Cup Multipurpose gluten-free Flour
1/4 cup almond flour, blanched
1 teaspoon sweet rice flour
1/2 cup powdered sugar
15 tablespoons butter, softened (one cup minus one tablespoon)
Wet Ingredients
6 tablespoons fresh lemon juice
2 tablespoons lemon zest*
4 large eggs
1 large egg yolk
2 1/2 cups granulated sugar
2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
Preheat oven to 350F and place the rack in the middle of the oven. Grease or line a 9x13” pan and set aside.
In a large bowl, whisk together flour and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it resembles large soft crumbs. Press the mixture into the bottom of the pan and 1/2-3/4“ up the sides. Make sure you get an even thickness over the entire pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown and slightly dry and firm in the middle. Cool for 10 minutes.
While the crust is cooling, start making the filling. Using the same large bowl ( you don't even have to wash it!), beat together eggs, yolk, sugar, flour, baking powder, and salt. Mix for a few minutes or until the mixture is fluffy and well combined. Scrape the sides and bottom of the bowl and add lemon juice and zest. Beat for a few more minutes. The filling will be a bit more fluffy and smells divine. Pour filling into cooled crust and bake for about 15 minutes. Rotate the pan in the oven and continue cooking for about 10-15 more minutes or until the bars are done. Insert a knife into the center of the bars and when it has thickened filling on it, it is done. You want this to be like a thick custard, so you don’t want your knife to come clean! The top of the bars will be browned and the filling will be thick enough to not move around when you take them out of the oven. Cool for about 15 minutes and then dust with a thick layer of powdered sugar. Run a knife around the edge and let the bars cool thoroughly. 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.