Gluten-Free Lemon Bars
Regular lemon bars use wheat flour, but almond flour creates an even better crust here. It’s nuttier and holds together without falling apart when you cut squares.
The key is getting your curd thick enough before baking. Too thin and it won’t set properly.
Almond Flour Creates Better Structure
Almond flour has natural oils that bind without gluten. Mix it with tapioca starch for flexibility. The combination mimics wheat flour’s texture but tastes richer. Don’t substitute other nut flours here – they’re too oily and won’t hold the curd layer properly.
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Press Crust Firmly Before Prebaking
Use the bottom of a measuring cup to compress the crust evenly. Press harder than you think – loose crust crumbles when cut. Prebake until edges turn golden brown, about 12 minutes. This prevents soggy bottoms when you add the wet lemon layer.
Temperature Matters for Perfect Curd
Bake the filled bars at 325°F, not higher. High heat scrambles eggs and creates lumpy curd. The center should still jiggle slightly when done. It firms up completely during the two-hour chill time in the fridge.
Avoid Powdered Sugar Too Early
Dust with powdered sugar right before serving, never while warm. Heat melts the sugar and creates a gummy mess. Chill bars completely first. Cut with a sharp knife wiped clean between cuts for neat squares.
Getting Clean Cuts Every Time
- Wipe your knife blade with a damp towel between each cut to prevent the sticky curd from dragging.
- Freeze bars for 30 minutes before cutting if they’re too soft to slice cleanly at room temperature.
Frequently Asked Questions
Will coconut flour work instead of almond flour?
No, coconut flour absorbs too much liquid and creates a dry, crumbly crust that won’t hold together properly.
How long do these keep in the refrigerator?
Store covered in the fridge for up to 5 days. The curd stays fresh and the crust maintains its texture.
Should I use bottled or fresh lemon juice?
Fresh lemon juice is essential here. Bottled juice tastes flat and won’t give you the bright, tart flavor these bars need.
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Gluten-Free Lemon Bars
Ingredients
Crust
Filling
Garnish
Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Food processor
- Large mixing bowl
- Fine-mesh strainer
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
- Make crust: Pulse almond flour, tapioca starch, powdered sugar, and salt in food processor. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
- Prebake crust: Press crust mixture firmly into prepared pan using bottom of measuring cup. Bake 12-15 minutes until edges are golden brown.
- Prepare filling: Reduce oven temperature to 325°F. Whisk eggs and granulated sugar until smooth. Add lemon juice, zest, tapioca starch, and salt.
- Add filling: Strain lemon mixture through fine-mesh strainer to remove zest pieces and lumps. Pour over hot crust immediately.
- Bake and chill: Bake 18-22 minutes until center jiggles slightly when pan is gently shaken. Cool completely at room temperature, then refrigerate 2 hours.
- Cut and serve: Lift bars from pan using parchment overhang. Cut into 16 squares with sharp knife. Dust with powdered sugar before serving.
Nutrition Facts
Per Serving (1 bar)
