Description
Delicious gluten free lemon bars made with a buttery crust and a tangy lemon filling, perfect for a sweet treat.
Ingredients
Scale
- 1 cup gluten free flour (I used Bob’s Gluten Free * See notes)
- 1/4 cup allulose (or monk fruit sweetener)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dairy free butter (or regular butter, melted)
- 3 tablespoons gluten free flour
- 1 cup allulose
- 3 large eggs (room temperature)
- 1/2 cup lemon juice (fresh or bottled)
- 1/4 cup sugar free powdered sugar (to serve)
Instructions
- Preheat the oven to 170C/325F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, add the flour, allulose, salt, vanilla, and butter, and mix together until combined. Transfer it into the lined pan and press down until mostly smooth. Place the crust in the oven and bake for 20-22 minutes, or until it begins to go golden.
- While the crust is baking, prepare the filling. In a mixing bowl, add the flour and allulose and mix well. Add the eggs and lemon juice, and whisk until smooth.
- Pour the lemon filling over the par-baked crust and spread out evenly. Place back into the oven for 23-25 minutes, or until the filling remains firm once lightly shaken.
- Remove the lemon bars from the oven and let them cool completely. Once cool, sift the powdered sweetener all over the top. Refrigerate the bars to firm up more, before slicing into bars.
Notes
- For best results, use Bob’s Gluten Free flour for the crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg