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Luscious Lemon Bars 3

Lemon Bars (Gluten Free)

Hollie Schultz
These Luscious Lemon Bars were a product of being gifted with a basket of fresh homegrown Meyer lemons, in addition to an extremely strong pregnancy craving for lemon bars.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 168 kcal

Ingredients
  

Crust Ingredients

  • 6 oz ATK All-purpose Gluten Free Flour Blend (1 1/3 cups)
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/4 xanthan gum
  • 8 tbsp unsalted butter cut into 1/2 inch pieces and softened
  • 1-2 tbsp water

Filling Ingredients

  • 1 cup plus 2 tbsp sugar
  • 3 tbsp ATK All-purpose Gluten Free Flour Blend
  • 3 eggs
  • 1 1/2 tsp lemon zest finely grated
  • 1/2 cup fresh lemon juice
  • 2-3 tbsp powdered sugar for dusting, optional

Instructions
 

  • Heat oven to 350 degrees. Make a foil sling for an 8-inch square baking pan with two long 8″ wide sheets of aluminum foil placed perpendicular to each other. Let the extra foil hang over the edges. Smooth the foil into the corners and up the side of the pan. Spray with vegetable oil spray.
  • Using a stand mixer fitted with the paddle attachment,  mix the flour blend, sugar, salt, and xanthan gum on low speed to combine. Add the butter, one piece at a time and continue to mix until the dough comes together and pulls away from the sides of the bowl. If the dough is too dry, add the water as needed.
  • Transfer the dough into your pan. Press the dough into the bottom of the pan. Use the flat bottom of a measuring cup to smooth it out into a nice and even layer.
  • Bake the crust for about 25 to 30 minutes until it begins to brown.
  • Meanwhile, whisk together the flour and sugar.
  • Add in the eggs until well combined
  • Add in the lemon juice and lemon zest until everything is well combined.
  • When the crust is ready, lower the oven temperature to 300 degrees.
  • Pour in the filling mixture onto the crust and bake for another 20-25 minutes until the filling no longer jiggles in the center.
  • Let the bars cool completely. Cover with plastic wrap or foil and place in the refrigerator for at least 4 hours to firm.
  • Use the foil sling to lift the bars out of the pan. Remove the foil and place the bars on a cutting board. Cut into 2″ squares.
  • Dust with powdered sugar just before serving
  • eep refrigerated in an airtight container for up to 3 days.

Notes

(*note: I usually make a big batch of the ATK All Purpose Gluten Free Flour Blend and keep it aside for all my gluten free baking. You could try using a store bought gluten free all-purpose flour instead but I can’t guarantee that you will get the same results)

Nutrition

Calories: 168kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 50mgPotassium: 22mgFiber: 1gSugar: 18gVitamin A: 220IUVitamin C: 3mgCalcium: 14mgIron: 1mg
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