Perfect Gluten Free Lemon Bars (Edit recipe)

These perfect gluten free lemon bars will knock your socks off! Shortbread crust with tart and somewhat sweet custard will have you wanting another after another.

10 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	950
Fat:	48 g
Carbohydrates:	122 g
Protein:	20 g
Cholesterol:	120 g
Sodium:	273 mg
Fiber:	0 g
Sugars:	122 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 4

Ingredients

Crust

1 cup Unsalted Butter, melted (226g)
2 tsp Vanilla Extract
.5 cup Granulated White Sugar, (100g)
.5 tsp Salt
2 cups Kim's Gluten-free All Purpose Flour Blend (click for recipe), (280 g; you can substitute Cup4Cup or any other general GF flour blend with xanthan gum)

Filling

2 cups Granulated White Sugar, (400g)
6 Tbsp Kim's Gluten-free All Purpose Flour Blend (click for recipe), (53 g)
6 Eggs, large
1 cup Lemon Juice, fresh (240 ml)
Powdered Sugar, for dusting

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Shortbread Crust

Preheat the oven to 325˚F. Line a 9 by 13-inch baking pan with parchment paper with some overhang so you can easily lift the bars out of the pan.
In a large bowl, mix together butter, sugar, vanilla, salt, and flour blend. Press into prepared pan and bake for 23-25 minutes, or until set and very lightly browned around the edges. Remove from the oven and carefully prick the shortbread with a fork just on the top (don't let it go through all the way to the bottom). Set aside while you prepare the filling.

Filling

Combine the sugar and flour in a large bowl and whisk thoroughly. Add the eggs, followed by the lemon juice and continue whisking until completely combined.
Pour this mixture over the warm crust and bake for another 26-28 minutes, or until set and the filling doesn't jiggle when the pan is lightly shaken.
Cool completely at room temperature. For neat slices, refrigerate for at least an hour. Sprinkle with powdered sugar and cut into small squares. Store in the refrigerator for up to one week, or bars can be frozen, wrapped individually, for 3-4 months.