Gluten-free baking doesn’t have to mean sacrificing flavor or satisfaction. In fact, these gluten-free lemon bars are a game-changer for anyone looking to indulge in sweet treats while accommodating dietary restrictions. The combination of a crumbly vanilla crust and a tangy lemon filling, topped with powdered sugar, is nothing short of divine. Whether you’re navigating celiac disease or simply looking to reduce your gluten intake, these bars are sure to become a new favorite. The harmonious blend of sweet and citrusy flavors creates a match made in heaven, making them perfect for any occasion. If lemon desserts are your jam, you might also enjoy whipping up some strawberry lemonade bars, a lemon posset brulee, or even trying out lemonade chicken or Greek lemon soup. And if oranges are more your thing, these orange bars are definitely worth a try.
Why You’ll Love It
One of the standout features of these gluten-free lemon bars is their undeniable scrumptiousness. The recipe’s ease of preparation is another major plus point – you don’t need to be a skilled baker to whip up a batch. Perhaps most importantly, however, is the fact that they’re not only delicious but also suitable for anyone, regardless of dietary restrictions. This is because they’re made using gluten-free ingredients, making them an excellent option for those who require or prefer gluten-free fare.
How to Make Gluten Free Lemon Bars
To start baking your gluten-free lemon bars, begin by preheating your oven to 350 degrees Fahrenheit. Next, prepare the crust by sifting together flour, sugar, and salt to remove any lumps, then mix in butter and vanilla extract until well combined. Press the mixture into a parchment paper-lined 8-inch square baking dish and bake for 13 to 15 minutes, or until the edges are lightly browned. Remove the crust from the oven and reduce the temperature to 325 degrees Fahrenheit.While the crust is cooling, start making the lemon curd filling by combining sugar and lemon zest in a bowl. Rub the mixture between your fingers to release all the citrus oils. Then, mix in eggs and egg yolks until well combined, followed by the addition of freshly squeezed lemon juice.Cook the filling over medium heat in a saucepan for about 15 minutes, stirring constantly with a spatula to prevent scorching or sticking. The mixture should reach an internal temperature of 160-165 degrees Fahrenheit.Once the filling is cooked, strain it into a bowl containing chilled chunks of butter and mix gently until well combined. Pour the creamy lemon filling over the baked crust and bake for an additional 12 minutes, or until the center jiggles slightly. Remove from the oven and let cool for at least 45 minutes before refrigerating overnight or for at least 3 hours to chill and firm up.Finally, use a sharp knife to cut the bars and sprinkle with powdered sugar for a sweet finishing touch.
Substitutions and Variations
To give your gluten-free lemon bars a twist, consider substituting the lemon juice and zest with its citrus counterpart, lime juice and zest. This simple swap will transform the flavor profile of your dessert. If, however, you’re not concerned about gluten content, feel free to use all-purpose flour instead, providing an alternative option for those who don’t require gluten-free ingredients.
How to Store Lemon Bars
When storing your freshly baked lemon bars, it’s essential to keep them in a single layer within an airtight container to maintain their texture and freshness. They can be safely stored in the refrigerator for up to seven days. If you prefer to freeze them, wrap each bar individually in two layers of plastic wrap, taking care not to touch or squish any of the delicate edges. Frozen lemon bars will keep for up to three months. When it’s time to enjoy your frozen treats again, simply place them in the refrigerator overnight to thaw or leave them at room temperature for a few hours.
Top Tips
When preparing your baking dish, it’s essential to line it with parchment paper, allowing any excess to drape over the edges. This simple step makes removing the lemon bars from the dish a breeze once they’re cooked. If you encounter sticky dough while making your crust, refrigerate it for 5 minutes to chill and then smooth out the mixture in the baking dish. It’s also crucial to maintain separate butter temperatures: keep the crust butter at room temperature for easy mixing, but use cold butter for the filling to achieve optimal results.
Gluten Free Lemon Bar FAQs
While bottled lemon juice can be used for various recipes, it’s not ideal for making gluten-free lemon squares. For the best results, it’s recommended to use fresh lemon juice and lemon zest. The flavor and texture of the final product will be compromised if bottled lemon juice is used instead.
If you’re looking to mix things up and create a unique twist on traditional lemon bars, you can substitute orange or lime juice for some or all of the lemon juice. Just keep in mind that using orange or lime juice will give your gluten-free lemon squares a slightly different flavor profile than if you stuck with traditional lemons.
When it comes to zesting the lemons, try not to include any of the white pith as it can impart a bitter taste to the final product. However, if you do accidentally get some pith in your zest, don’t worry – a small amount likely won’t significantly affect the overall flavor or texture.
Gluten Free Lemon Squares
Gluten Free Lemon Bars
The gluten-free lemon bars from Bella Bucchiotti are a match made in heaven, with the sweetness of the shortbread crust complemented by the tangy citrus filling. These scrumptious treats are perfect for any gathering or occasion, and their versatility is matched only by their deliciousness. With preparation taking just 30 minutes, followed by 40 minutes of cooking time, and a 3-hour chilling period, you can have these delectable bars ready in under 4 hours and 10 minutes. And the best part? They yield 9 generous servings, making them perfect for sharing – or not!
Instructions
To begin, preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper. Make sure the excess hangs over the sides for easy removal. For the crust, sift together flour, sugar, and salt until smooth, then add softened butter and vanilla extract. Mix until well combined. Use your fingers or a spoon to press the mixture into the lined dish. If it’s too sticky, refrigerate for 5 minutes to cool enough for smoothing out. Bake for 14 minutes, just until the edges start to brown. Remove from the oven and reduce heat to 325°F.
For the filling, combine sugar and lemon zest in a medium saucepan. Massage between your fingers until all zest is well incorporated, releasing oils for added flavor. Cube cold butter and set aside with a fine mesh strainer. Add eggs and egg yolks to the sugar mixture, then slowly whisk in lemon juice. Bring the mixture to a medium-low heat, stirring constantly with a silicone spatula to prevent sticking or burning. Cook 12-16 minutes until it reaches 160°F.
nbsp Once cooked, quickly remove from heat and strain into chilled butter using the fine mesh strainer. Gently mix until smooth, careful not to add air bubbles. Pour the lemon curd filling into the baked crust, tapping the dish to remove small air bubbles.
Bake for 11-13 minutes more, aiming for a center that jiggles like stiff Jell-O. If too watery, it needs more time; if puffed, bubbly, or cracked, it’s overcooked. Remove from oven and allow to cool at room temperature for at least 45 minutes as the curd sets.
Once cooled, refrigerate for at least 3 hours or overnight for a perfectly set filling. To finish, lift excess parchment paper and cut into squares using a warmed knife and wiped towel between cuts. Sprinkle powdered sugar on top and serve your gluten-free lemon bars.
Notes
When preparing your lemon bars, make sure to line your baking dish with parchment paper and allow any excess to drape over the edges. This will facilitate a smooth removal of the cooked bars from the dish. If you find that your crust dough is too sticky, refrigerate it for about 5 minutes to allow it to firm up slightly before smoothing it into the prepared dish. Additionally, ensure that the butter used in the crust is at room temperature and easily mixable, while the butter employed in the filling remains cold to optimize its performance.