Description
These Gluten Free Lemon Bars bring back memories of sunny days in my nonna’s Tuscan kitchen — now recreated without wheat but with all the same bright, tangy flavor.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup gluten free all-purpose flour
- 2 tablespoons cornstarch
- ½ cup cold unsalted butter, cubed
- ¼ teaspoon sea salt
- 4 large eggs
- 1 cup fresh lemon juice
- Zest of 2 organic lemons
- 1 cup granulated sugar
- 2 tablespoons almond flour (for filling)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
- In a bowl, whisk almond flour, gluten free all-purpose flour, cornstarch, and sea salt.
- Cut in the cold butter with your fingertips or a pastry cutter until the mix is sandy.
- Press the crust mix firmly into the baking dish, covering edges and corners evenly.
- Bake crust for 15-20 minutes until lightly golden, then let cool slightly.
- In another bowl, whisk eggs, lemon juice, zest, sugar, and almond flour until smooth.
- Pour the filling over the slightly cooled crust.
- Bake for 20-25 minutes, until the filling is set but still soft in the center.
- Cool completely in the pan, then chill for at least 2 hours.
- Dust with powdered sugar just before serving and slice with a sharp knife.
Notes
Store leftover lemon bars in an airtight container in the fridge for up to 5 days, or freeze individually wrapped bars for up to 2 months. Fresh organic lemons make all the difference!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 16g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg