Description
These lemon bars make a lovely dessert for any occasion, 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 *
- 1 cup dairy-free butter
- ½ cup sugar
- 2 teaspoons vanilla
- ½ teaspoon salt
Lemon Filling
- 2 cups sugar
- 6 large eggs
- ¾ cup fresh lemon juice (4 lemons)
- ⅓ cup of gluten-free flour*
powdered sugar for dusting
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 dairy-free 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.
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.