Description
These Gluten Free Lemon Bars combine a buttery, tender crust with a tangy, smooth lemon curd filling, creating a refreshing dessert perfect for any occasion. The recipe uses gluten free all-purpose flour to ensure a celiac-friendly treat without sacrificing flavor or texture.
Ingredients
Crust
- ¾ and ⅛ Cups gluten free flour (all purpose, 1:1)
- ½ Cup powdered sugar
- ¼ Teaspoon salt
- ½ Cup salted butter (at room temperature)
- ½ Teaspoon vanilla extract
Filling
- 1½ Cups granulated sugar
- 2 Tablespoons lemon zest (from 2 lemons)
- 4 eggs
- 3 eggs yolks
- ¾ Cup lemon juice (from 3 or 4 lemons)
- ½ Cup salted butter (cold, cut into cubes)
Instructions
- Preheat: Preheat the oven to 350 degrees F and line an 8-inch square baking pan with parchment paper, leaving the excess hanging over the edges to facilitate easy removal of the baked bars.
- Sift and mix crust: Sift together the gluten free flour, powdered sugar, and salt to eliminate lumps. Add the room temperature salted butter and vanilla extract, mixing until a uniform dough forms.
- Press crust: Using fingers or a spoon, evenly press the crust mixture into the prepared baking pan. If the mixture is too sticky, refrigerate for about 5 minutes for easier spreading.
- Bake crust: Bake the crust for 14 minutes until the edges start to brown. Remove from the oven and reduce oven temperature to 325 degrees F.
- Prepare filling sugar mixture: In a medium saucepan, combine granulated sugar and lemon zest. Rub the zest between your fingers to release oils and infuse the sugar with lemon flavor.
- Prepare butter and strainer: Cube the cold salted butter into a medium bowl and place a fine mesh strainer over it, setting it nearby for later use.
- Combine eggs and lemon juice: Add eggs and egg yolks into the sugar-lemon zest mixture and stir. Slowly whisk in the lemon juice until fully incorporated.
- Cook filling: Place the saucepan over medium-low heat. Replace the whisk with a silicone spatula and stir constantly to prevent sticking or burning, aiming for a smooth lemon curd without incorporating air. Cook for 12 to 16 minutes until the mixture reaches 160 degrees F.
- Strain filling over butter: Remove from heat promptly and strain the lemon mixture through the fine mesh strainer into the bowl with cold cubed butter. Gently mix until smooth and fully combined to stop the cooking process, taking care not to introduce air bubbles.
- Pour filling on crust: Pour the lemon curd filling evenly over the pre-baked crust. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake lemon bars: Bake at 325 degrees F for 11 to 13 minutes until the center jiggles like firm jello. Avoid overcooking, which causes puffing, bubbling, or cracking.
- Cool bars: Remove from oven and cool at room temperature for at least 45 minutes to allow the curd to set.
- Chill bars: Transfer the lemon bars to the refrigerator and chill for at least 3 hours or overnight for the best texture.
- Slice and serve: Lift bars from pan using parchment paper edges. Slice into squares using a knife warmed under hot water and wiped clean between cuts for smooth, even slices. Sprinkle powdered sugar on top before serving.
Notes
- For best results, use a gluten free 1:1 flour blend to maintain proper texture.
- Warm the knife under hot water and dry before slicing to achieve clean cuts.
- Chilling the bars overnight enhances the lemon curd's firmness and flavor.
- Ensure stirring continuously while cooking the filling to prevent burning and to create a smooth texture.
- Do not overcook the filling to avoid cracking and dryness.
