Easy Gluten Free Lemon Bars Recipes
EASY GLUTEN-FREE LEMON BARS
The wait is finally over...Gluten Free Lemon Bars are here!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, mix Crust ingredients until crumbly. Press evenly in bottom of ungreased 13x9-inch pan. Bake 25 minutes.
- In large bowl, beat eggs with whisk or fork. Beat in granulated sugar, flour blend and melted butter until well blended. Stir in lemon peel, lemon juice and lemon exact. Spoon mixture over warm crust; spread evenly.
- Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour 30 minutes. Sprinkle top of bars with powdered sugar through fine mesh strainer. Cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
GLUTEN FREE LEMON BARS
Awesome Gluten Free Lemon Bars that have the traditional shortbread like crust with the tangy, sweet-sour filling of lemon. This was my Grandmother's recipe that I converted to gluten free. Fantastic on a hot summer day!
Provided by gratefullygf
Categories Bar Cookie
Time 55m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Mix flour, butter, powdered sugar. Press in ungreased square pan 8x8x2 building up edges. Bake 20 minutes.
- Beat remaining ingredients until light and fluffy. Pour over hot crust and bake about 25 minute
- Cool and cut into 1 1/2 inch squares. Enjoy!
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- For the crust: Preheat oven to 350 degrees. Line a 7x10" or 9x13" baking pan, or a baking pan somewhere in between in size (see notes) with parchment paper then set aside.
- To the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, add softened butter, sugar and vanilla then beat until smooth. Add flour and salt then beat until combined. Scoop dough into prepared baking dish then spread into an even layer with your fingertips. Use a fork to poke shallow holes all over the top then bake until the edges are just barely turning golden brown - a 9x13" baking pan will take ~20 minutes while a smaller pan like 7x10" will take ~25 minutes.
- For the filling: While the crust is cooling, add lemon zest, lemon juice, and eggs to a large bowl then whisk to combine. Add sugar and flour then whisk for 1 minute. Pour over partially cooled crust then bake until the center is set and no longer jiggly - a 9x13" pan will take ~20 minutes, while a smaller pan like 7x10" can take ~32-35 minutes. The top will have a white, crackly appearance with tiny bubbles - that's normal!
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- Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 8x8x2 inch pan with parchment paper; set aside.
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