These lemon bars have a gluten-free shortbread-like crust and a shiny, luscious filling that’s the right steadiness of candy and tangy!
When spring is within the air, it’s essential to make these recent lemon bars. Actually, I’d say it’s nearly a requirement to acknowledge sunnier days with these barely candy, barely tangy lemon bars.
Sure, they’re gluten-free, dairy-free, and paleo pleasant, however I can guarantee you that should you don’t point out that little element to anybody, they’ll by no means know. As a result of these more healthy lemon bars style simply pretty much as good as their traditional counterpart!
Lemon Bar Substances
This recipe makes use of my triumvirate of flours (my “go-to’s” for all baked items), together with a bit sweetener and recent lemons.
Almond Flour: This makes up the majority of the crust and creates that almond shortbread-like taste.
Coconut Flour: Coconut flour retains the crust agency and structured and prevents it from going soggy.
Tapioca Flour: This super-fine flour is the very best for the filling because it’s not gritty and helps it agency up.
Honey or Maple Syrup: You should use both sweetener right here, it’s as much as you!
Lemon Juice and Zest: Contemporary lemons are a requirement for this recipe. DO NOT use jarred lemon juice, it can style blah. Belief me.
Eggs: Just some massive eggs assist to create the lemon custard filling.
Vanilla Extract: Only a smidge helps to sweeten the crust.
Discover the printable recipe with measurements beneath.
Methods to Make Gluten-Free Lemon Bars
This recipe is absolutely two components, the crust and the filling. It’s fairly straightforward to make, however there’s some nuance to make sure success. So ensure that to learn all the information beneath as nicely!
Make the crust. Whisk collectively the coconut oil, honey, and vanilla to mix these collectively. Then add the almond flour, coconut flour, and salt, and dig in along with your fingers to combine all of it collectively till you could have a crumbly dough.
Press the crust into the pan. Pour the dough into the parchment-lined pan after which use your fingers to press it firmly on the underside and all the way in which to the perimeters and corners.
Pre-bake the crust. Preheat your oven to 350F and prebake the crust for about Quarter-hour, or till it’s evenly golden across the edges.
Make the filling. The order of blending is absolutely essential right here, to not get white bits that seem like scrambled eggs on high. Begin by whisking collectively the eggs and honey, till the eggs are utterly easy. Then add the lemon juice and zest, whisk once more. And lastly add the tapioca flour and whisk once more till there’s no flour clumps.
Pour the filling into the pan. As soon as the crust has pre-baked, take away it from the oven and whereas it’s sizzling, pour the filling on high. Then place it bake within the oven and cook dinner for 20-25 minutes, till cooked by.
Allow them to cool! Don’t be overly anxious and attempt to minimize into the bars too quickly. When you take away them from the oven, allow them to cool on the counter for one hour. Then chill them within the fridge for an additional 2 hours.
Slice and garnish. Slice the bars and should you’d like, add a bit dusting of powdered sugar. That is utterly non-compulsory, but it surely actually does make the lemon bars look fairly!
Should Learn Lemon Bar Suggestions!
Reality be informed, I made this recipe 3 times earlier than I used to be proud of it. Throughout my take a look at batches I bumped into points with the crust being too skinny and too tender, and had points with the filling being too gritty or not firming up. Sure, you need a tender filling, however not so tender that it’s sorta mushy. I additionally performed round with the extent of sweetness and tartness. So let me share a number of suggestions!
Flours: Actually, I don’t suggest substitutions right here. Every flour serves an essential objective for the very best texture. I did attempt coconut flour within the filling and I didn’t love the feel as a lot because the tapioca flour.
Pans: Glass, metallic, and ceramic pans all bake a bit in a different way. Glass pans take longer to warmth up, however keep hotter and may burn sooner. I used a metallic baking pan for this recipe. When you’re utilizing glass chances are you’ll want to scale back the temperature a bit and bake longer.
Don’t Underneath-Bake: You don’t need the filling too jiggly or tender once you take away it from the oven. When you see different recipes which say the filling ought to be jiggly, keep in mind that they’re doubtless utilizing common flour within the filling. We’re not. So it ought to be cooked by to the center, with a agency Jell-O-like texture. In any other case, the bars will likely be too tender as soon as cooled.
Don’t Over-Bake: Alternatively, you don’t wish to over bake as you would possibly find yourself with a bizarre texture of barely scrambled eggs within the filling as an alternative of a easy lemon curd. All ovens cook dinner barely in a different way, so simply regulate yours. When you bake between 20-25 minutes, you ought to be golden! (I bake these to 25 minutes in my oven).
Crust Popping Up: Your crust might poof up a bit because it’s pre-baking. That’s positive. Simply press it down once more as quickly as you take away it from the oven, earlier than pouring the filling on high. You don’t wish to prick the crust with holes, in any other case your filling might seep by.
Sweetness Degree: That is undoubtedly a tart, zingy recipe. You’ll be able to all the time add a pair tablespoons of extra sweetener should you’d like. Alternatively, you possibly can scale back the lemon zest if it’s simply too lemony for you.
Lemon Varieties: I’m utilizing common lemons, that are fairly sturdy, but when you could find Meyer lemons they are going to have a naturally softer, much less tart taste. When you use Meyer lemons, I like to recommend decreasing the sweetener by a pair tablespoons.
Resting Time: Once you take away the lemon bars from the oven, allow them to cool on the counter for an hour. Then, place them within the fridge to a different 2 hours. Don’t switch them from the oven straight to the fridge and attempt to velocity issues up. Additionally, some cracks might happen on high because the lemon bars cool, that’s regular. However should you slice them too early, they’ll doubtless be too tender.
Desire a buttery crust? You’ll be able to sub butter or ghee for the coconut oil.
Methods to Retailer Them
When you and/or your loved ones and buddies don’t devour all these bars in a single sitting (which frequently occurs), you possibly can retailer them to get pleasure from once more sooner or later.
Within the fridge: the lemon bars will keep good for as much as one week within the fridge in a sealed container. When you stack them, simply be sure you place parchment paper in-between.
Within the freezer: You’ll be able to freeze these for as much as 3 months. Simply defrost them within the fridge the day earlier than you’d wish to get pleasure from them.
Extra Candy Lemon Recipes
When you’ve bought an abundance of lemons, give these different candy treats a attempt!
Lemon Bars Recipe Video
Wish to see how I make this recipe step-by-step. Give the video beneath a watch!
When you make these lemon bars, let me know the way it turned out! I’d love to listen to what you assume within the feedback beneath.
Lemon Bars (Gluten-Free & Dairy-Free)
These lemon bars have a gluten-free shortbread-like crust and a shiny, luscious filling that is the right steadiness of candy and tangy!
Preheat the oven to 350F/177C. To make the crust, whisk collectively the coconut oil, honey, and vanilla extract in a big bowl. Add the almond flour, coconut flour, and salt. Stir collectively or use your fingers to combine every thing collectively, till you could have a crumbly dough.
Pour the dough into an 8×8-inch baking pan lined with parchment paper. Use your fingers to press the dough flat within the pan. Be sure it is pressed down very firmly.
Bake the bottom crust for 13-Quarter-hour within the oven, or till evenly golden on high and barely darker across the edges, then take away.
The order of whisking the filling is essential. Whisk the eggs and honey collectively in a bowl till easy. Add the lemon juice and lemon zest and whisk once more. Then add the tapioca flour and whisk once more, till easy, and no flour clumps stay.
Bake the lemon bars for 20-25 minutes, or till the middle of the filling is ready.
Let the pan cool on the counter for an hour, then switch to the fridge and let cool one other 2 hours earlier than serving, to agency up. Slice into bars and serve plain, or with a dusting of powdered sugar.