Serves 16
50 min
Gluten-Free Lemon Bars
Recipe GLPRd296f9b8b4953e
Bright and tangy lemon bars with a tender gluten-free shortbread crust and silky lemon filling. These naturally dairy-free treats are dusted with powdered sugar for a classic finish. Perfect for potlucks or afternoon tea.
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Ingredients
1 cup gluten-free flour blend
1 cup tapioca flour
1 teaspoon xanthan gum
2 tablespoons lemon juice
1 tablespoon lemon zest, finely grated
1 cup powdered sugar, plus more for dusting
Directions
Position an oven rack in the center and preheat the oven to 350°F. Prepare an 8-inch square nonstick baking pan with light greasing.
In a food processor, combine the gluten-free flour blend, tapioca flour, and xanthan gum. Pulse until the dry ingredients are well mixed. Add the lemon juice and lemon zest, then pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces.
Transfer the crust mixture into the prepared pan and press firmly and evenly into the bottom. Cover with plastic wrap to help distribute pressure evenly while pressing. Bake for 10 to 15 minutes until the crust is lightly golden. Remove from the oven and allow to cool slightly on a wire rack.
Wipe out the food processor. Add the powdered sugar and process until smooth and slightly thickened. This is your filling.
Spread the lemon filling evenly over the cooled crust using a spatula.
Return the pan to the oven and bake for 20 to 25 minutes until the filling is set and the top is lightly browned. Remove from the oven and cool completely in the pan on a wire rack.
Just before serving, dust the cooled bars generously with powdered sugar. Cut into 16 equal bars and serve.
