Yield: 24

Gluten Free Meyer Lemon Bars

This is the best recipe for gluten free Meyer Lemon Bars! They're simple and easy to make and are tangy, citrusy, and gooey with an incredible shortbread crust! They’re perfect for Easter, baby showers, bridal showers, or any celebration. This easy recipe for lemon bars is one you have to try - they’re simply irresistible! Helpful post/guide includes lots of tips! Gluten Free Desserts recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #lemon #MeyerLemon #desserts

This easy recipe for Gluten Free Meyer Lemon Bars is one you have to try! They're tangy, sweet, and have a crisp shortbread crust. They're simply irresistible!

Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes

Ingredients

For the Crust

  • 2 cups (285 g) Bob's Red Mill Gluten Free 1:1 Baking Flour
  • 1/2 cup (55 g) powdered sugar (confectioners sugar)
  • 1 cup (8 oz) salted butter, cubed and cold

For the Filling

  • 6 large eggs
  • 2 cups (450 g) granulated sugar
  • Zest of 2 Meyer Lemons
  • 3/4 cup fresh Meyer Lemon juice (about 4-5 lemons)
  • 1/2 cup (72 g) Bob's Red Mill Gluten Free 1:1 Baking Flour

Instructions

  1. Preheat oven to 350 degrees and line a 9x13 inch baking dish with parchment paper.
  2. Add the flour and and powdered sugar to the bowl of a food processor. Pulse to mix then add the butter and pulse until combined and the dough starts to form into a ball.
  3. Remove the dough from the food processor and press into the bottom of the prepared pan, spreading it out evenly and to the edges. Bake at 350 degrees for 18-20 minutes or until the edges are slightly golden.
  4. To make the filling, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour until completely combined. Pour over the baked crust and bake at 350 degrees for 25-30 minutes or until the edges are set and middle is still slightly jiggly.
  5. Cool completely on a wire rack then refrigerate at least 2 hours or even overnight. Cut into 36 squares and serve at room temperature. Dust with additional powdered sugar before serving.

Notes

  1. If you use a flour blend that doesn't contain xanthan gum, add 1 teaspoon when making the crust and 1/4 teaspoon when making the filling.
  2. The weight measurement for the flour should be used with Bob's Red Mill 1:1 flour only. Other flour blends will not weight the same cup for cup.
  3. You can mix up the filling while the crust is baking. Do not cool the crust for long before you add the filling.
  4. Store in an airtight container in the refrigerator up to 1 week.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 219Total Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gFiber: 1gProtein: 3g