These gluten-free lemons bars are so refreshing and a delicious addition to your spring dinner or party menu. I’ve made them gluten-free but you can easily change the flour to regular AP flour if you choose.
Gluten Free Lemon Bars
Crust
- ¾ cup Almond Flour
- ¾ Blends by Orly Gluten Free Flour Blend* (London Blend) or your favorite Gluten Free AP Flour
- 1/2 cup granulated sugar
- 1/2 cup cold salted butter, cut into pieces
- 1 tablespoons water
Filling
- 1 cups sugar
- 1/2 cup fresh lemon juice
- Zest of one lemon
- 4 eggs, lightly beaten
- 1/4 cup Brown Rice Flour or Blends by Orly Flour Blend
Heat Oven to 350F. Line a 9×9 baking dish with parchment paper and lightly spray with nonstick spray.
In a medium bowl, combine flour and sugar. Using a pastry blender or two butter knives, blend until a crumbly mixture results. Add water one tablespoon of water. Press mixture into the bottom of the baking dished ensuring that you go up the sides of the pan slightly (this will help hold the lemon mixture). Bake for approximately 25 minutes until slightly golden and set.
In a mixing bowl, using an electric mixer, blend the sugar lemon juice, lemon zest together. Beat in the eggs until smooth. Pour mixture over the hot crust.
Bake 24-26 minutes or until set in the middle. Let cool on the counter and then refrigerate for a couple of hours.
To serve, cut into squares and sprinkle with powdered sugar.
Store leftovers in the refrigerator… Enjoy!
