Super simple and tasty gluten-free lemon bars! They are very easy to make and delicious. This kind of dessert is perfect for a family meal: brings freshness and color to the table.
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About this recipe
These gluten-free lemon bars take less than 10 ingredients and they are super simple to make. The base is made from cookies, gluten-free graham crackers, and is easy and quick, but still delicious.
Even if you are not a lemon lover you would love them. They are super fresh and delicious, perfect for a family meal.
For more ideas of lemon desserts, I leave you the link to this lemon posset recipe that takes less than 10 ingredients.
Ingredients
The main ingredients for this recipe are:
- Butter: unsalted butter.
- Cookies: GF cookies, gluten-free graham crackers, like Pamela’s or Schar.
- Lemon: the juice and the zest of fresh lemons. Remember to remove the zest first and then the juice. Because it’s going to get complicated the other way.
- Sugar: white granulated sugar.
- Eggs: room temperature eggs are better.
- Powdered Sugar: to sprinkle.
How to make lemon bars
Preheat oven to 350°F.
Process the gluten-free graham crackers until finely ground and put them in a large bowl. Stir in the melted butter and mix. If you see that it is too wet you can add a little more cookies.
Press the cookie crumbs into the bottom of an 8´´ square pan. You can also cover the pan with parchment paper to remove the bars easily.
Gently press down on the crumbs using your fingers, until the crumbs are a layer at the bottom of the pan.
Beat the eggs with the sugar and the lemon zest. Add the lemon juice and then, the gluten-free all-purpose flour and the baking powder.
Beat just until incorporated and pour in the pan over the cookie base.
Cook for 12/15 minutes or until the lemon has consistency.
Let cool and dust with powdered sugar.
Variations
- Base: if you like for the base to be higher, you just have to add more cookies and butter, following the proportion of the recipe. You can also use coconut or chocolate cookies.
- Regular version: replace GF cookies with regular cookies and gluten-free all-purpose flour with all-purpose flour.
Storing
Store the lemon bars in the fridge for 5 days or you can freeze them for up to three months. To freeze them, first, put the lemon bars on a baking sheet, cut them, and place them in the freezer for a couple of hours. Then wrap them individually for final freezing.
For more citrus recipes
- Orange flan with condensed milk.
- Orange creme brulee.
- Lemon posset (with GF shortbread cookie)
- Lemon panna cotta.
Lemon Bars with Graham Cracker Crust (Gluten-Free)
Ingredients
- 1 1/4 cup gluten-free cookies (150gr)
- 1/3 cup unsalted butter (75gr)
- 4 eggs
- 3/4 cup white granulated sugar (150gr)
- 3 lemon juice and zest
- 3 1/2 tbsp gluten-free all-purpose flour (35gr)
- 1/2 teaspoon baking powder
- Powdered sugar, to sprinkle
Instructions
For the base
- Process the gluten-free cookies until finely ground and put them in a large bowl. Stir in the melted butter and mix. If you see that it is too wet you can add a little more cookies.
- Press the cookie crumbs into the bottom of an 8´´ square pan. You can also cover the pan with parchment paper to remove the bars easily.
- Gently press down on the crumbs using your fingers, until the crumbs are a layer at the bottom of the pan.
For the cake
- Beat the eggs with the sugar and the lemon zest. Add the lemon juice and then, the gluten-free all-purpose flour and the baking powder.
- Beat just until incorporated and pour in the pan over the cookie base.
- Cook for 12/15 minutes or until the lemon has consistency.
- Let cool and sprinkle with powdered sugar.
Notes
- Store the lemon bars in the fridge for 5 days .
- You can freeze them for up to three months. To freeze them, first, put the lemon bars on a baking sheet, cut them, and place them in the freezer for a couple of hours. Then wrap them individually for final freezing.
Wow excelente!