Lemon Bars - Gluten Free

By MaryEllen

Lemon bars are a treat, whether gluten free or not! And these gluten free lemon bars will impress even the most gluten-free-skeptical in your crowd. Seriously delicious! And they’ll be seriously gone, so you’d better double the recipe!

I don’t know what it is about this easy little treat — maybe the mystery is in its simplicity — but they are universally loved and bring a smile to anyone’s face as they savor the subtle tart/sweetness that is so perfectly blended in a gluten free lemon bar. There’s just no reason not to be able to still enjoy that simple pleasure, gluten free.

Ingredients

• CRUST:
• 9X13-inch if using a 9X13-inch pan
• 1/3 1/3 1/3-tablespoons) cup (5 1/3-tablespoons) butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks®)
• 1/4 1/4 1/4 cup powdered sugar
• 1 1 1 cup gluten free Jules™ All Purpose Gluten Free Flour
• FILLING:
• 2 2 1/2 1 (or egg substitute of choice, such as 1/2 cup extra firm tofu blended with 1 teaspoon baking powder)
• 3/4 3/4 3/4 cup granulated cane sugar
• 2 2 2 tablespoons gluten free Jules™ All Purpose Gluten Free Flour
• 2 2 2 teaspoons lemon zest, finely shredded
• 3 3 3 tablespoons lemon juice
• 1/4 1/4 1/4 teaspoon baking powder
• Powdered sugar, optional

Details

Servings 20
Preparation time 10mins
Cooking time 45mins
Adapted from gfjules.com

Preparation

Step 1

Crust Directions:

Preheat oven to 350°F.

In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1/4 cup of sugar; beat until combined. Beat in the 1 cup of gluten free Jules™ flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled 8x8x2-inch baking pan. Bake for 15 minutes or until golden.

Filling:

Combine eggs, sugar, flour, lemon zest, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.

Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.

Makes 20 bars. This recipe doubles nicely when baked in a 9×13-inch pan.