Gluten-Free Lemon Bars
These easy gluten-free lemon bars offer a delightful balance of sweetness and tartness on a buttery base, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups gluten-free flour with xanthan gum provides structure
- 1/3 cup granulated white sugar adds sweetness
- 1 teaspoon lemon zest (optional) introduces citrus aroma
- 1/4 teaspoon salt enhances flavor
- 8 tablespoons butter or dairy-free butter (softened) contributes moisture
For the filling
- 1 cup cane sugar provides overall sweetness
- 3 tablespoons gluten-free flour offers additional structure
- 3 large eggs (room temperature) binds the ingredients
- 1/2 cup fresh lemon juice imparts tartness
- Powdered or confection's sugar for topping adds a sweet finish
Instructions
Preparation
- Preheat your oven and prepare the baking dish by greasing or lining it with parchment paper.
- In a mixing bowl, combine gluten-free flour, granulated sugar, lemon zest, and salt. Whisk until evenly mixed.
- Add softened butter to the dry mixture and blend until crumbly.
- Press the mixture firmly into the bottom of the prepared baking dish to create an even crust.
- Bake the crust until lightly golden and solidified.
Filling
- In a bowl, combine cane sugar and gluten-free flour, whisking to avoid clumps.
- Crack the eggs into the mixture, add fresh lemon juice, and whisk until smooth.
- Pour the filling over the pre-baked crust and spread evenly.
- Return the dish to the oven and bake until the filling is just set with a slight jiggle.
- Allow the lemon bars to cool completely in the dish before transferring.
- Dust the cooled bars with powdered sugar before serving.
Notes
Use room temperature eggs for a smoother filling. Sift powdered sugar to avoid clumps. Allow bars to cool completely for better cutting.