Ingredients
Scale
- Crust:
- 1 ⅔ cups (233 g) gluten-free flour blend (superfine white rice flour + potato starch + tapioca starch)
- ½ cup (58 g) confectioners’ sugar (plus more for dusting)
- ½ teaspoon kosher salt
- Zest of 1 large lemon
- 9 tablespoons (126 g) unsalted butter (melted and cooled)
- Custard Filling:
- 4 eggs (200 g, weighed out of shell)
- 1 cup (200 g) granulated sugar
- ¾ teaspoon baking powder
- ⅔ cup (5.33 fluid ounces) freshly squeezed lemon juice (juice of 4 to 5 lemons)
Instructions
- Preheat your oven to 325°F (165°C). Grease an 8-inch square baking pan and line it with criss-crossed parchment paper.
- Make the crust:
- In a medium bowl, mix gluten-free flour, confectioners’ sugar, salt, and lemon zest.
- Add melted butter and stir with a fork until combined.
- Press mixture evenly into the pan and bake for 15 minutes or until firm.
- Make the filling:
- In a medium bowl, whisk together eggs, sugar, baking powder, lemon juice, and remaining flour.
- Bake:
- Pour the filling over the baked crust and bake for 25 minutes until the filling sets (it should only jiggle slightly in the center).
- Chill:
- Let the bars cool for 20 minutes, then refrigerate for at least 2 hours or overnight.
- Serve:
- Dust with confectioners’ sugar and slice into squares.
Notes
- Measure your gluten-free flour carefully using a kitchen scale for precision.
- Always use freshly squeezed lemon juice for optimal flavor.
- Let the bars chill completely before slicing to ensure the filling sets properly.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 255 kcal
- Sugar: 25 g
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