Gluten Free Lemon Bars are so rich, tangy, and delicious that no one will ever suspect that they’re gluten free! Try them!
With the holidays fast approaching, desserts become almost like a food group of their own. Desserts are everywhere this time of year! As a family with severe nut allergies, I fully understand the disappointment when we’re away from home and unable to enjoy dessert. That’s why I try to give my gluten free friends something to look forward to on the dessert table.
What’s with Gluten Free Baking?
Let’s be real–many gluten free baked goods turn out to be…lacking in the taste department. Without the gluten to bind it together, gluten free baked goods can be dry in taste and and grainy in texture. Through much experimentation, I discovered that the quality of the gluten free flour mix used in the recipe makes all the difference in the finished product. With so many gluten free mixes on the market right now, it can be overwhelming to decide which one to try. Not to mention, they tend to be far more pricey than wheat flours.
My brand of choice is King Arthur Flour All Purpose Baking Mix. the KAF mix is a cup-for-cup substitution for all-purpose flour in recipes. I find that it helps my gluten free recipes to bake most consistently, with a texture and flavor closest to their gluten-laden counterparts. This is not a sponsored post! I just like the product and I think that you will too.
When it comes to dessert, I tend to lean toward pie, so the best gluten free pie crust is a no-brainer for that situation. My gluten free, egg free brownies are also often requested from my gluten free friends. When deviating from pie, I’m a big fan of lemon bars. So much so that I can’t believe that I’ve yet to share my go-to lemon bar recipe here with you. I made that one with my grandma for most of my life. I’m pretty picky about lemon bars, because those are just so. dang. good. I’ll share that recipe soon, ‘mkay?
Gluten Free and delicious? You bet!
Until then, how about a Gluten Free Lemon Bars version? The filling is almost identical to the one that I use in my regular lemon bars recipe. The crust is gently adapted from this one by Carian/Oh Sweet Basil. The resulting Gluten Free Lemon Bars are by far the best gluten free lemon bars that I’ve ever tasted. So much so that when I served them to my family, they had no idea that they were gluten free!
When I can slip a gluten free baking recipe by my house full o’ men and no one complains? That’s a winning recipe! My gluten free friends agree.
Try these winning Gluten Free Lemon Bars today!
Yields 24 Bars
Gluten Free Lemon Bars are so rich, tangy, and delicious that no one will ever suspect that they’re gluten free!
15 minPrep Time
45 minCook Time
1 hrTotal Time
- For the Crust:
- 2 C. King Arthur Gluten Free All Purpose Flour (1 to 1 ratio)
- 1/3 C. powdered sugar
- 1 C. unsalted butter, chilled
- 1/8 tsp. salt
- For the Filling:
- 1 3/4 cups granulated sugar
- 6 tablespoons fresh squeezed lemon juice
- 4 large eggs
- 1/4 cup King Arthur Gluten Free All-Purpose Flour (1 to 1 ratio)
- 1/8 tsp. salt
- 1 tablespoon freshly grated lemon zest (from 1 lemon)
- Additional powdered sugar for serving
- Preheat the oven to 350 degrees F. Spray a 9”x13” pan with gluten free cooking spray; set it aside.
- For the crust, whisk the gluten free all purpose flour mix with the powdered sugar and salt to combine. Make a well in the center. Place a box grater into the well of ingredients. Grate the chilled butter through the large holes of the box grater. Shake the excess butter shreds from the grater. Gently toss the butter to fully distribute throughout the dry mixture. Dump the mixture into the prepared pan. Firmly press it into an even crust at the bottom of the pan. Bake the crust at 350 degrees F for 16 to 18 minutes. Allow the crust to cool completely before proceeding.
- Once the crust has cooled, prepare the filling by whisking the sugar, lemon juice, eggs, gluten free flour mix, and salt together until smooth and well combined. Fold the lemon zest into the filling. Pour the filling over the cool crust. Bake at 350 degrees F for 25 to 30 minutes or until edges begin to brown and the center is set.
- Allow the lemon bars to cool completely on a wire rack. Once cool, chill the bars in the refrigerator for two hours. To serve, run a sharp knife through hot water and shake of the excess. Run the hot knife around the edges of the pan to loosen the lemon bars, and then slice into 24 squares. If the bars begin to stick while cutting, repeat the hot water trick as many times as necessary to get clean slices. Sprinkle with powdered sugar just prior to serving.
Recipe is gently adapted from https://ohsweetbasil.com/gluten-free-lemon-bars-recipe/
Marisa Franca says
Christina Shoemaker says