It’s starting to warm up in the PNW and that means I start craving lighter foods. We’ve been replacing soups with salads and heavy brownies with these delicious gluten free Lemon Bars.
These gluten free Lemon Bars are easy to put together quickly and can be stored covered in the refrigerator for a couple of days. This makes them an easy dessert to make ahead and have ready to go.
We also have an abundance of eggs right now, so any recipe that uses more than two eggs is on heavy rotation here. I made these gluten free Lemon Bars with goose eggs, so they may be darker than yours if you are using chicken eggs or store bought eggs. I love the dark yellow color goose and duck eggs produce!
PrintGluten Free Lemon Bars
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.
- Prep Time: 15
- Cook Time: 32
- Total Time: 47 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
Ingredients
Crust:
2 cups Almond Flour
1/4 cup Coconut Flour
5 Tbsp. Granulated Sugar
3 Tbsp. Tapioca Flour
1/2 tsp. Sea Salt
1/2 cup Unsalted Butter, cold & diced
Filling:
4 large Eggs
1/2 cup Granulated Sugar
1/3 cup Lemon Juice
2 drops Lemon Essential Oil
2 Tbsp. Tapioca Flour
1/8 tsp. Sea Salt
1 tsp. Beef Gelatin Powder
Instructions
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.
Notes
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
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