Description
Tangy, buttery gluten-free lemon bars with a crisp almond flour crust and zesty lemon custard filling. A gluten-free alternative to classic American bars, perfect for those avoiding wheat.
Ingredients
1 1/4 cups blanched almond flour
1/2 cup cold cubed unsalted butter
3/4 cup gluten-free certified powdered sugar
1/2 cup fresh lemon juice (from 3–4 lemons)
4 large eggs
1 tbsp lemon zest
1/2 tsp vanilla extract
1/4 tsp salt
Instructions
Preheat oven to 375°F (190°C). In a large bowl, combine almond flour, 3/4 cup sugar, and 1/4 tsp salt.
Add cold butter cubes, and work with fingertips until mixture resembles coarse crumbs.
Press mixture into a 13×9-inch parchment-lined pan. Chill crust for 10 minutes.
Bake for 15 minutes or until golden. Cool on wire rack.
In a mixer, beat eggs with 3/4 cup sugar until smooth and pale.
Mix in lemon juice, zest, and vanilla extract. Strain filling through a fine-mesh sieve into prepared crust.
Bake 25 minutes or until edges puff slightly. Cool completely (minimum 2 hours), then chill 1 hour before slicing.
Notes
Use European-style butter for richer flavor
Chill crust before baking to prevent spreading
Brush edges with egg wash for glossy finish
Use a digital thermometer for accurate doneness (160°F)
Let bars rest 24 hours for peak texture
Avoid overcooking to prevent curdling
- Prep Time: 30
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg