Gluten-free Lemon Bars are a refreshing, tangy dessert that offers all the bright citrus flavors you love, without the gluten. These bars feature a buttery almond flour crust that’s perfectly crumbly, topped with a luscious lemon filling that’s both sweet and tart. Ideal for picnics, potlucks, or as a light treat after dinner, these lemon bars are easy to make and sure to be a hit with everyone. Whether you’re gluten-sensitive or just looking for a tasty dessert, these bars deliver a burst of sunshine in every bite.
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
For the Lemon Filling:
- 1 cup sugar
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- 2 tbsp coconut flour
- Powdered sugar, for dusting
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Prepare the crust: In a medium bowl, mix the almond flour, coconut flour, sugar, and salt. Stir in the melted butter until the mixture is crumbly. Press the crust mixture evenly into the prepared baking dish. Bake for 10-12 minutes, or until lightly golden. Set aside to cool slightly.
- Make the lemon filling: In a mixing bowl, whisk together the sugar and eggs until smooth. Add the lemon juice, lemon zest, and coconut flour, whisking until well combined and no lumps remain.
- Bake the bars: Pour the lemon filling over the partially baked crust. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
- Cool and serve: Allow the lemon bars to cool completely in the baking dish, then use the parchment overhang to lift them out. Dust with powdered sugar, slice into squares, and serve.
These gluten-free lemon bars are best enjoyed chilled and will keep in the refrigerator for up to a week. Perfect for anyone craving a zesty, gluten-free treat!