Lemon Bars with cookie crust (Gluten-Free)
If you love citrus desserts, these easy GF lemon squares will become a favorite. They have a buttery, cookie-based crust topped with a fresh lemon filling that’s both tangy and sweet. Simple ingredients and plenty of lemon flavor.
Ingredients
- 1 ¼ cup gluten-free cookies (150g)
- ⅓ cup unsalted butter (75g)
- 4 eggs, room temperature
- ¾ cup white granulated sugar (150g)
- 3 lemon juice and zest
- 3 ½ tbsp gluten-free all-purpose flour (35g)
- ½ teaspoon baking powder
- Powdered sugar, to sprinkle
Instructions
- Preheat oven to 350°F (180°C). Lightly grease or line with parchment paper an 8-inch square pan.
- Process the gluten-free cookies until finely ground and place them in a large bowl. Stir in the melted butter and mix. Add more ground cookies if needed.
- Press the cookie crumbs into the bottom of the prepared pan. Gently press down on the crumbs using your fingers until they form a layer at the bottom of the pan. Set aside.
- Beat the eggs with the sugar and lemon zest. Add the lemon juice and then the gluten-free all-purpose flour and the baking powder.
- Beat until just incorporated, and pour into the prepared pan over the cookie base.
- Bake for 12 to 15 minutes or until the lemon has a consistency. They should be just set but still soft in the center. It will firm up as it cools.
- Let cool and dust with powdered sugar.
Notes
Store the lemon bars covered in the refrigerator for up to 4 days.