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The toasted coconut in the crust lends flavor and texture and complements the curd filling.
- ¼ cup unsweetened shredded coconut
- ¾ cup King Arthur Flour gluten free multi-purpose flour
- 2 tablespoons granulated sugar
- ¼ cup (½ stick) chilled unsalted butter, cut into pieces
- ½ vanilla bean, split lengthwise
Filling and Assembly
- 2 tablespoons finely grated lemon zest
- 2 tablespoons King Arthur Flour gluten free multi-purpose flour
- Powdered sugar (for serving)
Preheat oven to 350°. Toast coconut on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes.
Line an 8x8" baking pan with parchment paper, leaving a generous overhang on all sides. Pulse flour, sugar and salt in a food processor just to combine.
Add coconut, egg yolk, and butter and scrape in vanilla seeds (save pod for another use). Process until a dough forms. Gather into a ball and press into bottom of prepared pan. Bake crust until golden brown, 25–30 minutes.
While crust is baking, process eggs, sugar, lemon zest, lemon juice, flour, and baking powder in a food processor until smooth. Pour filling into warm crust and bake until filling is beginning to brown at the edges and is just set in the center, 25–30 minutes. Transfer pan to a wire rack and let cool. Chill lemon bar until cold, at least 2 hours.
Just before serving, dust lemon bar with powdered sugar and cut into 2” squares.
DO AHEAD: Lemon bars (without powdered sugar) can be made 3 days ahead. Cover and chill.
Gluten-Free Lemon Bars
I’m so excited to welcome my good friend Iris Higgins to gfe today! She’s sharing her gluten-free Lemon Bars recipe. Okay, she calls them Lemon Squares. I think I’ve called these much-loved classic treats both names over the years. What do you call them? I’m sure we all agree that it doesn’t matter what you call them as long as they’re delicious and you can see from the photo alone that these Lemon Bars (yeah, I’m going with Lemon Bars) are perfectly lemon and absolutely luscious!
Iris is a skilled gluten-free baker among many other things. She is the author of the highly praised gluten-free cookbooks The Essential Gluten-Free Baking Guide Part 1 and The Essential Gluten-Free Baking Guide Part 2. Now I’ll turn it over to Iris so she can share her recipe and tell you what she’s up to these days! (You can read even more about Iris at the very bottom of this post.)
GLUTEN FREE LEMON BARS
We tested this recipe with a sheet pan that was 17x12 inches you can find it here on Amazon.
P.S. They keep in the fridge for up to a week and freeze amazing (between layers of parchment). If this recipe doesn&apost scream "batch bake" for a rainy day or a family trip I don&apost know what does.
- ¾ cup extra virgin olive oil, such as Colavita
- 4 tablespoons sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher or sea salt
- 5 cups finely ground almonds
- Zest from 1 large lemon (preferably organic)
- 4 cups sugar
- ⅔ cup potato starch
- Finely grated zest from 2 large lemons, (preferably organic)
- ½ teaspoon kosher or sea salt
- 8 large eggs
- 1½ cups lemon juice (from about 6 medium lemons)
- Powdered sugar, for dusting (optional)
1. Preheat oven to 350°F. Line a 9- x 13-inch baking sheet with parchment paper and grease well.
2. In a large bowl, mix evoo, sugar, vanilla, salt, almonds, and lemon zest until just combined. Press crust into and up the side of the lined sheet pan.
3. Bake at 350°F until lightly browned, about 15 to 20 minutes. Set aside.
1. In a large bowl whisk together sugar, starch, zest, and salt to break up starch clumps. Add eggs and lemon juice and whisk until smooth.
2. Gently pour filling into baked crust. Bake at 350°F for 20 to 30 minutes until the center is no longer jiggly.
3. Cool completely before chilling in the fridge for a few hours or overnight. Slice into bars and garnish with powdered sugar just before serving if desired.
Gluten-Free Lemon Squares with an Almond Flour Crust
These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
- 2 cups (192g) almond flour
- 6 tablespoons (74g) sugar
- 3 tablespoons (21g) cornstarch
- 1/4 teaspoon salt
- 6 tablespoons (85g) cold butter, diced
- 2 large eggs
- 1 cup (198g) granulated sugar
- 1/3 cup (74g) lemon juice
- 2 tablespoons (14g) cornstarch
- pinch of salt
- 1/4 cup (46g) mini diced ginger (optional, but good)
Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
Dump the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2" up the sides of the pan.
Bake the crust until it's light golden brown, about 8 to 10 minutes.
Perfect your technique
Gluten-Free Lemon Squares
To make the filling: While the crust is baking, whisk together the filling ingredients.
Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set.
Remove the squares from the oven, and allow them to cool in the pan before cutting into 2" pieces. Cover the squares, and refrigerate until ready to serve.
Tips from our Bakers
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
More Tips for Making Gluten Free lemon Bars
Parchment – line your baking pan with parchment and be sure to leave enough coming up the sides of the pan so you can easily lift the lemon bars out once they have chilled.
Xanthan Gum – this is essential to ensure that your gluten free lemon bars will not fall apart so don’t skip it.
Digital Kitchen Scale – I prefer to bake by weight as it’s more accurate so I highly recommend getting a digital kitchen scale.
Lemon Juice – this recipe is best with fresh lemon juice!
Let&rsquos start at the bottom: the crust.
The crust for these bars is a simple gluten-free shortbread. To make it, combine gluten-free flour with powdered sugar, baking powder, salt, and butter. Cut the butter into the dry ingredients. You can do this with a pastry cutter or food processor. Then add just enough water to form a dough. There&rsquos no egg in the crust however, these are not egg-free lemon bars. There are lots of eggs in the topping.
For the shortbread crust, I used Bob&rsquos Red Mill&rsquos gluten-free baking flour. Use whatever gluten-free flour blend you love*.
*Be sure the flour blend contains xanthan gum. If it doesn&rsquot, add 1/4 teaspoon to the mix. This keeps the crust from crumbling under the filling.
Press the dough into a parchment-lined 8-inch pan, chill for about ten minutes and bake until golden brown.
Baker&rsquos Tip: Line the pan with parchment paper before baking. This prevents the bars from sticking and makes them easy to remove. To do this, cut a piece of parchment 8-inches wide by 16 inches long. While you&rsquore pressing the dough into the pan, use binder clips to prevent the parchment from moving. (Remember to remove the clips before baking. They&rsquore not oven-safe.)
Gluten Free Lemon Bars
If you're looking for a simple and zesty treat, look no further than my gluten free lemon bars.
These tangy treats feature a buttery shortbread base topped with a simple, homemade lemon curd.
They really are so simple to make but honestly, you'll wonder why you never made them before!
They're a perfect balance of sweet and sharp and wonderful as part of an afternoon tea spread.
You can of course jump to the full, printable recipe card at the bottom of this post, or read through for some top tips on how to make them.
They're so easy though, I guarantee you're going to love them!
Hi, I'm Sarah! Diagnosed with coeliac disease nearly 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.
- 1 cup oat flour
- ⅓ cup agave syrup
- ¼ cup coconut oil
- ⅛ teaspoon salt
- ½ cup coconut sugar
- ½ cup lemon juice
- ⅓ cup oat flour
- 3 large eggs
- 1 large egg yolk
- 2 ½ tablespoons lemon zest
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
Mix oat flour, agave, coconut oil, and salt for crust together in a bowl. Press into the prepared pan.
Bake in the preheated oven until golden brown, 10 to 12 minutes.
While the crust is baking, combine coconut sugar, lemon juice, oat flour, eggs, egg yolk, and lemon zest for filling until well combined.
Remove crust from the oven and pour filling on top. Return to the oven and bake until set, 15 to 20 minutes longer.
Remove from the oven and cool on a wire rack, about 30 minutes. Cut into 16 bars.
Gluten Free Lemon Bars Recipe
Classic gluten free lemon bars, traditions lemon squares, made gluten free. This gluten free lemon bars recipe has a buttery dairy-free shortbread crust with a velvety smooth lemon curd.
For the dairy free gluten free shortbread crust
- ½ cup powdered sugar
- ½ cup vegan butter
- 1 egg white
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 ½ cups gluten free flour blend
For the lemon curd filling
- 6 eggs
- 2 cups white sugar
- ¼ cup gluten free flour blend
- Zest from 2-3 lemons
- ½ cup lemon juice (2-3 lemons)
- additional powdered sugar for dusting
To start the gluten free shortbread crust
- Cream the powdered sugar and butter together.
- Add the egg white and mix until smooth.
- Add the xanthan gum, salt, and gluten free flour and mix until you have a crumbly dough.
- Press into the bottom of the prepared baking pan and bake for 15-20 mins, until set and golden brown.
Prepare the lemon curd filling
- While the crust is baking, prepare the filling by whisking all the ingredients together until smooth. Gently pour the filling into the crust once it has finished par-baking. Bake the lemon bars for 20-25 mins until the center of the pan has a slight jiggle, but the rest of the pan is set.
- Let your lemon bars cool completely before cutting dusting with powdered sugar and cutting into squares
- If you can use butter, you can absolutely use it instead of the vegan butter in the crust. I used half palm shortening and half Earth Balance this time, and have also used just vegan butter.
- Don't skip out on the lemon zest! That is what makes the difference between meh gluten free lemon bars and amazing ones! If you don't have access to lemon zest, I'd recommend adding some lemon extract in addition to the lemon juice. The juice alone won't give you enough flavor!
- 1 ¼ cups white rice flour
- 1 cup confectioners' sugar
- ¾ cup gluten-free oat flour (such as Bob's Red Mill®)
- 1 cup butter, softened
- 4 eggs
- 1 ¾ cups white sugar
- ¼ cup white rice flour
- 1 teaspoon baking powder
- 1 lemon, juiced
- 1 teaspoon lemon zest (Optional)
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined press into the bottom of the prepared baking dish.
Bake in the preheated oven until crust is golden brown, about 15 minutes.
Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture pour over crust.
Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.