Gluten-Free Lemon Bars (Print Version)
Zesty lemon bars on a gluten-free shortbread base, finished with powdered sugar. Refreshing treat for any occasion.
# Ingredients:
→ Crust
01 -
130 g gluten-free all-purpose flour blend (with xanthan gum)
02 -
40 g almond flour
03 -
50 g granulated sugar
04 -
0.25 tsp fine sea salt
05 -
115 g unsalted butter, cold and cubed
→ Lemon Filling
06 -
200 g granulated sugar
07 -
16 g gluten-free all-purpose flour blend
08 -
3 large eggs
09 -
160 ml freshly squeezed lemon juice (from about 3 to 4 lemons)
10 -
Zest of 1 lemon
11 -
0.25 tsp fine sea salt
→ Topping
12 -
Powdered sugar, for dusting (optional)
# Steps to Follow:
01 -
Preheat oven to 175°C. Line a 20x20 cm baking pan with parchment paper, leaving overhang on the sides for easy removal.
02 -
In a medium bowl, whisk together gluten-free flour, almond flour, granulated sugar, and fine sea salt for the crust. Add cold, cubed butter and cut it in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
03 -
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until lightly golden.
04 -
While the crust bakes, whisk together granulated sugar and gluten-free flour in another bowl. Beat in the eggs, freshly squeezed lemon juice, lemon zest, and salt, mixing until smooth and fully combined.
05 -
Once the crust is baked, remove from the oven and immediately pour the lemon filling evenly over the hot crust.
06 -
Return the pan to the oven and bake for 18–20 minutes, or until the filling is set but still slightly jiggly in the center.
07 -
Allow the lemon bars to cool completely in the pan, then refrigerate for at least 2 hours before slicing.
08 -
Before serving, dust with powdered sugar if desired.
# Additional Notes:
01 -
For dairy-free preparation, substitute vegan butter for unsalted butter.
02 -
Adjust the amount of lemon juice to achieve your preferred tartness.
03 -
Store covered bars in the refrigerator for up to 4 days.