Description

These lemon bars make a lovely dessert for any occasion and are easy to make and turn out so beautifully. They need at least 3 hours to cool and then chill before serving.

Ingredients

Scale

Shortbread Crust

2 cups gluten-free flour mix*
1 cup dairy-free buttery spread, melted
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt

Lemon Filling

2 cups sugar
6 large eggs
3/4 cup fresh lemon juice (4 lemons)
1/3 cup of gluten-free flour*

powdered sugar for dusting

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Instructions

Preheat oven to 325°. Prepare a 9×13 baking pan by lining it with parchment paper or grease with cooking spray.
In a medium bowl mix together the non-dairy butter, vanilla, flour, sugar, and salt.
Press the batter into the prepared pan and bake for 20-24 minutes until the edges are browned.
While the shortbread bakes prepare the lemon custard by whisking together the eggs, lemon juice,sugar, and flour.
When the shortbread is finished baking poke some holes along the top side of the crust with a fork. Next, pour the lemon mixture over the warm shortbread crust and then bake for around 25 minutes until the center is not jiggly.
Remove from the oven and set on a wire rack to cool. Let the lemon bars cool for one hour and then chill in the refrigerator for at least two hours before serving.
Dust the top with powdered sugar before serving.
Store lemon bars covered in the refrigerator for up to one week.

Notes

*My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter.

**My favorite non-dairy butter is Plant-Based Country Crock or Smart Balance. If you don’t need to make these dairy-free you can substitute with real butter.

Keywords: lemon bars, lemon squares, easy lemon bars, gluten-free lemon desserts, gluten-free lemon bar recipes, gluten-free dairy-free recipes