Rating: 3.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

A traditional but tangy lemon bar. These were truly raved about by my full gluten-eating relatives.

Recipe Summary

cook:
45 mins
additional:
1 hr
total:
2 hrs
prep:
15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined; press into the bottom of the prepared baking dish.

  • Bake in the preheated oven until crust is golden brown, about 15 minutes.

  • Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl; stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture; pour over crust.

  • Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.

Cook's Note:

Be sure to use confectioners' sugar for the base. I have used different types of flour (such as brown rice flour) with quite varying results. I'm sure there are others that would work but this one worked great so I stuck with it. It also gives the benefits of oats which aren't too available in gluten-free. If you prefer to substitute regular flour just use equal amounts. And don't undercook by following times rather than descriptions!

Nutrition Facts

204 calories; protein 2.1g; carbohydrates 29.8g; fat 8.9g; cholesterol 51.3mg; sodium 86.5mg. Full Nutrition
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