Gluten-Free Lemon Bars



Truth be told, I love gluten. Crusty baguettes, chewy pizza crusts, chocolate cakes: gluten equals glorious in my book. Neither Gary nor I are gluten intolerant, but we know many people that are. So I’ve had to learn how to cook and bake around glorious gluten for gatherings. Some recipes haven’t always turned out — my sugar-free and gluten-free clafoutis was an EPIC FAIL! — but I keep on trying. My challenge last night was to make a dairy- and gluten-free desert (the little guy COULD have butter, thankfully), and not only did this recipe fit the bill, it turned out pretty darn good, in my opinion; thus I thought I’d share.

Image and video hosting by TinyPic

Our Meyer lemon tree is loooooaded, as you can see. (We even have to have wooden stakes to prop up the branches so they won’t break from the weight of the fruit!) Meyer lemons are the absolute best. They’re a cross between a lemon and a mandarin orange, so they have a slightly sweeter flavor than regular lemons, and are fantastic for baking. If you can find them in the store, use them.


1 c butter, softened
2 c sugar
2 1/3 c gluten-free flour (I used Bob’s Red Mill Gluten-Free flour)
4 eggs
3/4 c lemon juice, freshly squeezed
1/2 t salt


First, turn the oven on to 350 degrees. Next, beat the butter, 1/2 c sugar, and 2 c flour together in a mixer. (The flour I used was garbanzo beans and other legumes, so when I tried the batter, I was not impressed and worried the off-flavors would hinder the bars, but the lemony cream completely canceled out the weird non-white flour taste.) Put this in the refrigerator for about 20 minutes until the butter sets (this took about the same time that the oven needed to pre-heat for me). Press the dough into the bottom of a 9 x 13″ pan. Bake for 15-20 minutes, until firm and golden. While it’s baking, beat together 4 eggs, 1 1/2 c sugar, 1/3 c flour, 3/4 c lemon juice, and the salt. Once the crust is ready, pour the lemon mixture over the crust and bake for another 20-30 minutes. Sift powdered sugar over the bars to serve.


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: