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
cream of tartar
refined coconut oil, melted
1 1/3 cups
sugar (erythritol, monkfruit sweetener or Xylitol)
fresh lemon juice
milk (goat milk, cow milk, cashew milk or coconut milk that is unflavored)
Preheat the oven to 350 degrees F. Spray with cooking spray a 9x13 inch baking pan.
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.
Bake the crust for 18 minutes or until the edges are slightly browned.
While the crust is baking make the filling.
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.
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.
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.
*Recipe adapted from Better Homes and Gardens The New Cookbook