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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
Prep time: 25 min
Cook time: 38 min
cups gluten-free flour
cup arrowroot flour
tablespoon cream of tartar
teaspoon Himalayan salt
cup refined coconut oil, melted
cups sugar (erythritol, monkfruit sweetener or Xylitol)
tablespoons gluten-free flour
teaspoon lemon peel
cup fresh lemon juice
cup 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.
- 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.
- *Recipe adapted from Better Homes and Gardens The New Cookbook