November 20, 2023
Gluten Free Lemon Bars
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Gluten Free Lemon Bars
Introducing our Gluten-Free Lemon Bars, where the buttery shortbread meets the vibrant tanginess of fresh lemons, all crafted with the excellence of Hand + Heart Gluten Free All Purpose Flour. These delectable treats, lovingly dubbed Sunshine Bars, capture the essence of light, refreshing zing that will brighten your day.
Picture a buttery shortbread base, providing the perfect foundation for the burst of citrusy goodness from fresh lemons. With a touch of lemon zest, these bars take on a whole new level of brightness, creating a harmonious blend of sweet and tangy flavors. The result is a delightful treat that’s perfect for refreshing tea time indulgence.
With Hand + Heart Flour as the secret ingredient, you can trust that these Gluten Free Lemon Bars maintain the ideal texture and taste, proving that gluten-free treats can be just as delightful as their traditional counterparts.
So, let the Sunshine Bars bring a burst of sunshine to your day. Enjoy the light, refreshing zing of these lemon bars, and treat yourself to a moment of pure indulgence that’s perfect for any occasion.
Gluten Free Lemon Bars
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Cook time:
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made by hand, from the heart
Ingredients
Shortbread crust:
- 2 cups Hand + Heart Gluten Free All Purpose Flour
- 1 teaspoon baking powder
- 1 cup butter, cold
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Lemon filling:
- 6 large eggs, room temperature
- 2 cups granulated sugar
- 2 tsp lemon zest
- 1 cup freshly squeezed lemon juice, about 4 lemons
- 2 teaspoons vanilla extract
- 1/2 cup Hand + Heart Gluten Free All Purpose Flour
- Confectioners’ sugar for dusting
Instructions
Make the shortbread crust:
- Preheat oven to 325ºF.
- Line the bottom and sides of 9×13 inch baking pan (glass preferred) with parchment paper with overhang on sides to lift the baked bars. Set aside.
- In a stand mixer or in a bowl using a hand mixer, cream butter, sugar and salt until light in color.
- Add vanilla extract, dry milk powder and gluten free flour 1 cup at a time and mix until flour is well incorporated with the butter.
- Press dough firmly into the prepared pan making sure the crust is nice and even. You can use plastic wrap over the dough to help press and smooth the crust on the pan without sticking.
- Bake for 15 minutes or until the edges are lightly browned.
- Remove from oven and use a fork to poke holes all over the top of the warm crust. Not all the way through the crust. This will help the filling stick to the crust and prevents the crust from floating. When filled.
Make the lemon filling:
- In a large bowl, whisk the eggs and sugar until well incorporated and light in color.
- Add lemon juice and vanilla and whisk to combine.
- Sift the gluten free flour into the lemon mixture and mix well to make sure there are no lumps.
Bake lemon bars:
- Sprinkle lemon zest into the baked crust.
- Strain the lemon filling into the baked crust to make sure it’s smooth and no lumps.
- Bake for 20 – 25 minutes until the lemon filling is set.
- Let cool in the pan for at least 2 hours and stick in the refrigerator for another hour or 2 to chill.
- Lift the parchment paper out of the pan using the overhang on the sides.
- Cut into squares and dust with confectioners’ sugar.
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