Description
These simple Gluten-Free Lemon Bars are the ultimate summer dessert. Light, fresh, and easy.
Ingredients
Units
Scale
For the crust:
- 1 box gluten-free honey Graham’s (7.5 oz) (we used Pamela’s Honey Graham’s Gluten-Free Graham Style Crackers)
- 1 tablespoon tapioca starch
- 1/4 cup maple syrup (can also sub honey)
- 3 tablespoons cold butter
- Zest of 1 lemon
- 1/4 teaspoon sea salt
For the filling:
- 3/4 cup fresh squeezed lemon juice (about 4 lemons- use the 2 you zest!)
- 6 large eggs
- Zest of 1 lemon
- 1/2 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon tapioca starch, sifted
For serving:
- Powdered sugar
Instructions
- Preheat oven to 350 degrees
- Add all crust ingredients to a food processor- process until a ball forms
- Press dough evenly into an 8×8 pan that’s lined with parchment paper- press the dough up a bit on the sides to form a slight crust. Pro tip: Use another sheet of parchment paper to press down!
- Bake at 350 for 20 minutes or just until golden brown
- Make the filling while the crust is baking
- Add all ingredients into a bowl and whisk until combined
- Once the crust is done baking, turn the oven down to 325 degrees. Let the crust cool for 8-10 minutes on the counter then slowly pour the lemon filling over the crust, making sure the crust doesn’t float up.
- Bake for 20-25 minutes or until the filling is set and not runny.
- Let cool completely and then place in fridge for an hour or two until chilled
- Lift the lemon bars out of the pan using the parchment paper, dust with powdered sugar and cut into squares to serve.
- Store in refrigerator.