Best 5 Gluten Free Lemon Bars Recipes

GLUTEN FREE LEMON BARS

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!

EASY GLUTEN-FREE LEMON BARS

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.

WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)

Steps:

• Preheat oven to 350°F (175°C).
• Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
• Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
• Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
• Pour the mixture into the baking tray and press evenly over the base.
• Bake for 15 to 20 minutes or until lightly browned.
• Set aside to cool.
• Mix sweetner and flour in a large bowl.
• Add egg, lemon juice and zest and mix well.
• Spread rasperry jam evenly over warm crust.
• Gently pour lemon mixture over jam.
• Bake for 20 to 25 minutes or until set.
• Remove from oven and allow to cool before placing in refrigerator.
• Chill in refrigerator 2 hours, cut into squares before serving.

GLUTEN-FREE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Mix oat flour, agave, coconut oil, and salt for crust together in a bowl. Press into the prepared pan.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• While the crust is baking, combine coconut sugar, lemon juice, oat flour, eggs, egg yolk, and lemon zest for filling until well combined.
• Remove crust from the oven and pour filling on top. Return to the oven and bake until set, 15 to 20 minutes longer.
• Remove from the oven and cool on a wire rack, about 30 minutes. Cut into 16 bars.

GLUTEN-FREE LEMON BARS

Steps:

• Position rack in center of oven; preheat to 350°F. Butter baking pan, then line with 2 layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
• Press dough into bottom and about 3/4" up sides of prepared pan. Poke all over with a fork and chill at least 30 minutes.
• Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
• Meanwhile, whisk eggs, granulated sugar, flour, lemon zest, lemon juice, and salt in a medium bowl. Pour filling into crust and bake bar until set and slightly golden brown at the edges, about 25 minutes. Transfer pan to a wire rack and let cool completely, then chill at least 2 hours or up to overnight.
• Loosen edges with an offset spatula or butter knife, then use parchment overhang to remove bar from pan. Transfer bar on parchment to a cutting board and cut into 4 pieces lengthwise and 3 pieces crosswise to make 12 rectangular bars. Dust bars with powdered sugar.
• Do Ahead
• Bars can be made 2 days ahead. Keep chilled in baking pan.