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Prep time
25 minutes
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Cook time
38 minutes
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Makes
28
Author Notes
These moist gluten-free lemon bars get their rich citrus essence from fresh squeezed lemon juice and a sprinkle of lemon peel. They are a healthier version made without refined sugars and offers a dairy-free option. —Danielle | Delightful Mom Food
Ingredients
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2 cups
gluten-free flour
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1/2 cup
arrowroot flour
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1 tablespoon
cream of tartar
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1/4 teaspoon
Himalayan salt
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3/4 cup
refined coconut oil, melted
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4
eggs
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1 1/3 cups
sugar (erythritol, monkfruit sweetener or Xylitol)
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3 tablespoons
gluten-free flour
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1 teaspoon
lemon peel
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3/4 cup
fresh lemon juice
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1/4 cup
milk (goat milk, cow milk, cashew milk or coconut milk that is unflavored)
Directions
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Preheat the oven to 350 degrees F. Spray with cooking spray a 9x13 inch baking pan.
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In a medium size bowl combine the 2 cups of flour, ½ cup of arrowroot, 1 tablespoon cream of tartar and salt. Combine well. Pour the melted coconut oil into the bowl and mix to form a dough. Place the dough on the prepared baking pan and using your hands press the dough down evenly to cover.
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Bake the crust for 18 minutes or until the edges are slightly browned.
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While the crust is baking make the filling.
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Add the eggs, sugar, 3 tablespoons of gluten-free flour, lemon peel, lemon juice and milk. Blend for about 3-5 seconds. Pour the mixture over the cooked crust and bake for 20-30 minutes until the center is firm and set.
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Let the lemon bars cool completely then cut into bars. Cover and store in the refrigerator and garnish with powdered sugar right before serving. Best served slightly room temperature for a softer crust.
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NOTES
Look may vary depending on what sugar and gluten-free flour mix is used. Regular sugar produces a more custard filling and monkfruit sweetener produces a thicker filling.
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*Recipe adapted from Better Homes and Gardens The New Cookbook
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