Gluten free Lemon Bars have been requested by my celiac daughter for over a year now. Typically lemon bars are not something that I enjoy and so finding a recipe always seemed to get pushed to the side.
Now that I have made them, I’ve decided that I like them more than I thought I would. The only thing that I would change is that I used a smaller pan to set them in, which made the bars too thick. I recommend using the 9X13 pan and you will have a nice thin crust and a lovely lemon filling that caramelizes on the top when baked. Enjoy!
- 1 cup organic butter, softened
- 1/2 cup powdered sugar
- 2 tsp lemon zest
- 1 1/3 cup brown rice flour
- 1/3 cup tapioca starch
- 1/3 cup potato starch
- 4 organic eggs
- 2 cups Wholesome Sweeteners Organic Sugar
- 1/4 cup brown rice flour
- 1 teaspoon baking powder
- 5 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 2 tbsp lemon juice, plus more as needed
Heat oven to 350 degrees.
Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and the beat until the mixture is crumbly. Press the crust into the bottom of a parchment lined 9×13 pan.
Bake for 25 minutes, until light golden brown.
While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined.
Remove the partially baked crust from the oven and pour the filling over it. Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.
In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency.
Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing.
Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first. Enjoy!