Lemon Bars with Graham Cracker Crust (Gluten-Free)
Super simple and tasty gluten-free lemon bars! They are very easy to make and delicious. This kind of dessert is ideal for a family meal: brings freshness and color to the table.
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
- Preheat oven to 350°F (180°C)
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.