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.
Gluten Free Lemon Bars
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
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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.
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In a bowl of standing mixer with the paddle attachment, add the butter, sugar. Beat until light and fluffy.
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In a separate bowl, whisk the dry ingredients. Slowly add to the butter/sugar mixture and mix until dough forms.
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Press the dough evenly in prepared dish. Make sure the sides of the dough come up the sides slightly.
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Bake until the dough is lightly brown, about 15 minutes. Cool completely on a wire rack.
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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).
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Add the sugar. Pulse a few times and then process until smooth and liquid.
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Add the cubed butter and process until smooth. It will look separated ~ don't worry.
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Add the cornstarch, eggs and salt. Blend until smooth.
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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.
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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.
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