Gluten Free Lemon Bars
These bright and cheerful Gluten Free Lemon Bars are the perfect summertime treat! They're creamy and delicious, and best-of-all, so easy to make. Bring them along to your next pot luck or BBQ and everyone will be thanking you!
Servings: 9 -12
Ingredients
Crust:
- 2 cups 192g almond flour
- 2 tablespoon 16g tapioca flour
- 4 tablespoons grass-fed butter OR coconut oil melted
- 1/4 cup pure maple syrup or raw honey
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
Lemon Curd:
- 3 large eggs
- 4 large egg yolks
- 1/2 cup beet sugar OR maple sugar
- Zest from 4 lemons
- 3/4 cup fresh-squeezed lemon juice from about 6 lemons
- 1/4 teaspoon sea salt
- 8 tablespoons 1 stick unsalted butter, softened and cut into cubes
- Powdered sugar for dusting
Instructions
- Pre-heat the oven to 350 degrees °F and line an 8x8 baking pan with parchment paper and set aside.
- Make the crust: Add all ingredients to a large mixing bowl and mix well. Press evenly into the baking pan. Bake for 25-30 minutes, or until crust is lightly brown.
- Meanwhile, make lemon curd: Place whole eggs and yolks, sugar, lemon zest and juice and sea salt in a medium pot.
- Over low heat, whisk the lemon curd until it becomes thick enough to coat the back of a spoon and take off heat. This process should take around 8-10 minutes.
- Using a fine mesh strainer, strain the lemon curd into a medium mixing bowl. Add in the butter and stir well until melted.
- Pour lemon curd over the crust. Bake for an additional 10-15 minutes. Set aside, let cool completely, cover, and store in the refrigerator for at least 3 hours to set.
- Top with powdered sugar, slice, and serve!
Notes
This recipe was originally published in June 2015, and updated slightly in June 2019.
Nutrition
Calories: 205kcal | Carbohydrates: 11.3g | Protein: 3.6g | Fat: 16.5g | Saturated Fat: 8.4g | Cholesterol: 147mg | Sodium: 168mg | Fiber: 0.5g | Sugar: 9g