Perfect Gluten Free Lemon Bars
These perfect gluten free lemon bars will knock your socks off! Shortbread crust with tart and somewhat sweet custard will have you wanting another after another.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (226 g) butter, melted
- 2 tsp vanilla extract
- ½ cup (100 g) granulated sugar
- ½ tsp salt
- 2 cups (280 g) Kim's gluten free flour blend ((you can substitute Cup4Cup or any other general GF flour blend with xanthan gum))
- 2 cups (400 g) granulated sugar
- 6 tbsp (53 g) gluten free flour blend
- 6 large eggs
- 1 cup (240 ml) fresh lemon juice
- powdered sugar for dusting
Instructions
- 1
Preheat the oven to 325° F. Line a 9 by 13-inch baking pan with parchment paper with some overhang so you can easily lift the bars out of the pan.
- 2
In a large bowl, mix together butter, sugar, vanilla, salt, and flour blend. Press into prepared pan and bake for 23-25 minutes, or until set and very lightly browned around the edges. Remove from the oven and carefully prick the shortbread with a fork just on the top (don't let it go through all the way to the bottom). Set aside while you prepare the filling.
- 3
Combine the sugar and flour in a large bowl and whisk thoroughly. Add the eggs, followed by the lemon juice and continue whisking until completely combined.
- 4
Pour this mixture over the warm crust and bake for another 26-28 minutes, or until set and the filling doesn't jiggle when the pan is lightly shaken.
- 5
Cool completely at room temperature. For neat slices, refrigerate for at least an hour. Sprinkle with powdered sugar and cut into small squares. Store in the refrigerator for up to one week, or bars can be frozen, wrapped individually, for 3-4 months.