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Le Red Oven

Kristen O'Brien - Bozeman, MT

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Gluten Free Lemon Bars

February 8, 2018 By Kristen O'Brien Leave a Comment

I’ve been sugar free for the month of January and so I haven’t had many treats in the house for kiddos. My 12 year old has been begging for dessert. Meyer Lemons are in season and opted to create a gluten free version.

If you can find Meyer Lemons I would definitely use them. I tested this recipe a few times as I so wanted a gluten free version in my repertoire. I tested a “cup for cup” Gluten free flour and just couldn’t get it right. Almond flour did the trick.

I love them cold from the fridge and dusted with powdered sugar. The kids did too.

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Gluten Free Lemon Bars

Servings 12

Ingredients

FOR THE CRUST:

  • 6 Tablespoons Unsalted Butter I use Kerrygold
  • 2 cups Almond Flour
  • 3 Tablespoons Arrowroot powder or cornstarch
  • 1/4 teaspoon Kosher Salt
  • 6 Tablespoons Granulated Sugar I use organic

FOR THE LEMON LAYER:

  • 1 medium to large Lemon Meyer Lemon if you can find them
  • 1 1/2 cups Granulated Sugar
  • 1 stick Unsalted butter cut into chunks
  • 4 Large Eggs
  • 2 Tablespoons Cornstarch
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350. Butter a 9x9 inch square baking dish and set aside. Line the pan with parchment paper, making a sling to pull out the bars once they have cooled.

  2. In a bowl of standing mixer with the paddle attachment, add the butter, sugar. Beat until light and fluffy.

  3. In a separate bowl, whisk the dry ingredients. Slowly add to the butter/sugar mixture and mix until dough forms.

  4. Press the dough evenly in prepared dish. Make sure the sides of the dough come up the sides slightly.

  5. Bake until the dough is lightly brown, about 15 minutes. Cool completely on a wire rack.

  6. Cut the Lemon in quarter inch wheels, leaving pith and skin on. Remove any seeds. add to a food processor or vitamix (what I use). 

  7. Add the sugar. Pulse a few times and then process until smooth and liquid. 

  8. Add the cubed butter and process until smooth. It will look separated ~ don't worry.

  9. Add the cornstarch, eggs and salt. Blend until smooth.

  10. Pour Lemon mixture over the cooled crust. Bake until set about 35-40 minutes or until it will jiggle slightly. It will be slightly brown on top.

  11. Allow to cool completely before slicing into squares. I like to cover and refrigerate for a couple hours. I love them cold.

    Dust lightly with powdered sugar.

 

Filed Under: Dessert, Family Style, Gluten Free, Gluten-Free, Holiday, Uncategorized

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Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…

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