Gluten-Free Lemon Bars with Shortbread Crust Recipe
Hey y’all! If you’re craving a sweet treat that’s both refreshing and gluten-free, then you’ve stumbled upon the perfect recipe. These Gluten-Free Lemon Bars with Shortbread Crust are an absolute delight, offering a tangy lemon filling over a buttery, crumbly crust. They’re perfect for brunch, picnics, or any gathering. Let’s get cooking!
Why You’ll Love This
- Amazing texture with a buttery, crumbly crust and smooth lemon filling.
- Easy to make with simple gluten-free ingredients.
- Perfect balance of sweet and tangy flavors.
- Great for parties, celebrations, or a tasty homemade treat.
- Can be easily customized with different toppings or flavorings.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup gluten-free all-purpose flour
- Powdered sugar for dusting
Directions
Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the gluten-free flour, powdered sugar, and salt. Stir in the melted butter until well combined. Press the mixture evenly into an 8×8 inch baking pan lined with parchment paper. Bake for 20 minutes or until lightly golden.
Make the Lemon Filling
While the crust is baking, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and flour in a large bowl until smooth. Pour the mixture over the hot crust once it’s done baking.
Bake the Lemon Bars
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set. Allow the bars to cool completely, then dust with powdered sugar before cutting into squares.
Notes
- Ensure your gluten-free flour contains xanthan gum for best results. [Read more about gluten-free baking](https://www.kingarthurbaking.com/learn/guides/gluten-free).
- Fresh lemon juice is a must for authentic flavor, avoid bottled lemon juice.
- Adjust the lemon zest amount for a more intense lemon flavor.
Variations
- Coconut Lemon Bars: Add 1/2 cup shredded coconut to the lemon filling for a tropical twist.
- Berry Lemon Bars: Top the lemon filling with fresh blueberries or raspberries before baking.
- Lavender Lemon Bars: Infuse the filling with 1 teaspoon of dried lavender for a fragrant touch.
Required Equipment
- 8×8 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper
Storage Instructions
Store the lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw overnight in the fridge before serving.
Suggested Pairings
Enjoy these lemon bars with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot tea or a glass of chilled lemonade makes for a perfect pairing.
Pro Tips
- Always use room temperature eggs for a smoother filling. [Learn why here](https://www.bonappetit.com/story/room-temperature-eggs).
- For clean cuts, use a sharp knife and wipe it clean between each cut.
- Let the bars cool completely before slicing, this ensures the filling is set properly.
FAQ
- Can I use another type of flour? Yes, almond flour can be used but it will change the texture slightly.
- How do I know when the bars are done? The filling should be set and not jiggly, with a slight golden color on top.
- Can I make these dairy-free? Yes, substitute the butter with a dairy-free alternative like coconut oil.
