Gluten free Lemon Bars are delicious right out of the fridge for a quick dessert. You can make these a couple of days in advance and store them covered in the fridge.
Make the crust first. Grease an 8 x 8 pan with coconut oil. Place almond flour, coconut flour, sugar, tapioca flour and sea salt in a mixer bowl. Dice the cold butter into the bowl in little slivers. Beat ingredients together until crumbly. Press crumbly mixture into the greased 8×8 pan. Bake 10-12 minutes or until lightly golden.
While the crust is baking, mix together the filling.
Put eggs, sugar, lemon juice, lemon essential oil, tapioca flour, sea salt and gelatin into a mixing bowl. Beat at medium high until all ingredients are combined together. Leave in mixing bowl until ready to pour into crust. Prior to pouring into crust mix one more time to combine ingredients that may have settled.
Pour filling into baked crust and return to oven for 18-20 minutes or until firm in the center. Cool completely before sprinkling with powdered sugar and cutting. Refrigerate until you are ready to serve.
I used lemon juice from a bottle. I didn’t have lemons and living rural I can’t always get good lemons locally.
You can omit the lemon essential oil, but it does give this dessert a more intense lemon flavor. For more information on Essential Oils you can visit my Young Living page.
Keywords: lemon, gluten free, bars, easy, quick