As a kid, I never remember liking the fruity desserts. I wanted ALL of the chocolate. As an adult, I find myself gravitating to any dessert that has fresh berries, a lemon-y filling, or is fruit filled. My gluten free lemon bars are so fresh, with the perfect balance of tart and sweet. Plus the shortbread crust acts as a perfect accompaniment. These lemon bars melt in your mouth and are so good that your friends won’t even notice they are missing the gluten!
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 50 minutes + 3 hours of setting
For the shortbread:
1 cup Butter (2 sticks), melted
½ cup Sugar
2 tsp Vanilla Extract
½ tsp Salt
2 cups Gluten Free Flour
For the filling:
2 cups Granulated Sugar
6 tbsp Gluten Free Flour
6 Eggs
1 cup of Lemon Juice (roughly the juice of 5 lemons)
Preheat your oven to 325F and line a 9x13 pan with parchment paper, leaving an overhang on the sides.
Melt your butter and combine with the sugar, vanilla, and salt. Then add the flour and mix until a thick dough forms. Press the dough evenly into the bottom of the 9x13 dish and bake for 20-22 minutes. When the shortbread comes out of the oven, use a fork to poke little holes all over. This will help the filling stick to the shortbread.
While the shortbread is baking, start to prepare the filling. Start by sifting the flour and sugar together into a clean mixing bowl. Whisk in the eggs and the lemon juice – fresh juice is definitely preferred here!
Pour the filling over the warm crust and bake for another 20 to 25 minutes or until the center is relatively set.
Let the bars cools completely at room temperature and then chill in the fridge for at least 2 hours – the longer the better!
When you are ready to serve the bars, lift them out of the 9x13 dish using the parchment paper overhang. Dust with confectioners sugar and cut into squares.
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