Gluten Free Lemon Bars
Delightful and refreshing lemon bars with a buttery crust and creamy lemon custard.
Equipment
- 8-inch square baking pan
- Mixing Bowls:
- Whisk
Ingredients
- 1 2/3 cups basic gum-free gluten free flour blend
- 1/2 cup confectioners’ sugar plus more for dusting
- 1/2 tsp kosher salt
- 9 Tbsp unsalted butter melted and cooled
- 4 large eggs at room temperature
- 1 cup granulated sugar
- 3/4 tsp baking powder
- 2/3 cup freshly squeezed lemon juice
Instructions
- Preheat your oven to 325°F (160°C) and grease an 8-inch square baking pan, lining it with parchment paper.
- In a medium mixing bowl, combine 1 cup of gluten-free flour blend, confectioners’ sugar, kosher salt, and lemon zest. Stir until mixed.
- Add the melted butter to the dry mixture, stirring until crumbly and cohesive. Press firmly into the bottom of the prepared pan.
- Bake the crust for 15 minutes until golden and slightly firm.
- In another bowl, whisk together the eggs, granulated sugar, baking powder, and lemon juice. Mix until well blended.
- Add the remaining gluten-free flour blend to the custard mixture and mix until smooth.
- Pour the lemon custard over the baked crust and spread evenly. Bake for an additional 25 minutes until just set.
- Allow the lemon bars to cool for about 20 minutes in the pan, then transfer to the refrigerator to chill for at least 2 hours.
- Once chilled, dust the top with additional confectioners’ sugar. Cut into squares or rectangles to serve.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 1 week.