Gluten-Free Lemon Bars
Delightful and bright gluten-free lemon bars that balance sweetness and tartness, perfect for any occasion.
Ingredients
For the crust
- 1 cup unsalted butter, melted adds richness and moisture
- 1/2 cup granulated sugar provides sweetness
- 1 teaspoon pure vanilla extract enhances flavor
- 1/2 teaspoon salt balances sweetness
- 2 cups gluten-free all-purpose flour with xanthan gum gives structure
For the filling
- 6 large eggs binds ingredients and adds moisture
- 2 cups granulated sugar main sweetener
- 1 cup lemon juice (about 4 lemons) adds tartness and flavor
- 1/2 teaspoon pure vanilla extract enhances flavor
- 1/2 cup gluten-free all-purpose flour with xanthan gum adds structure
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your baking dish with parchment paper or grease it directly.
- In a medium bowl, combine the melted butter and 1/2 cup sugar, whisking until smooth and creamy.
- Add the vanilla extract and salt, whisk together until well combined.
- Gradually incorporate the 2 cups gluten-free flour, mixing until no dry flour remains. The dough should be crumbly.
- Press the dough evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust for 20 minutes or until it starts to turn golden around the edges.
Filling
- In a large bowl, whisk together the eggs, 2 cups sugar, lemon juice, and 1/2 teaspoon vanilla extract until smooth.
- Sift in the 1/2 cup gluten-free flour and whisk until fully combined.
- Pour the lemon filling over the baked crust, spreading evenly.
- Return to the oven and bake for an additional 20-25 minutes, until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool on a wire rack.
- Once cooled, dust with powdered sugar and slice into squares.
Notes
For best results, use room temperature eggs and sift powdered sugar just before dusting. Experiment with lemon zest for additional flavor.