A delicious Gluten Free lemon bars recipe with the best gluten free shortbread crust. They’re the tastiest gluten free dessert bars you’ll ever try and dairy free too.
Over Christmas I wanted to make mince pies, they are traditional British
pies filled with mincemeat and are common all over the UK during the festive period, I was yearning for a taste of home and so decided to throw some together at the last minute.
I’ve made Mince Pies with gluten free pastry in the past, I adapted a gluten shortcrust pastry recipe from an old British cookbook and they worked very well as I remember.
Now perhaps it’s because I’m totally disorganized or simply a function of being on the wrong side of forty, but I couldn’t remember which book or which recipe I’d used previously, so in a rush I turned to Google and pulled up a recipe for gluten free pastry off the internet, what could possibly go wrong?
“They’re a little bit chewy, Mom” said my ten year old son, he was being very generous.
They were basically inedible and tough as old boots. There was nothing else for it but to trash them, and I never did get around to trying Mince Pies again as all the Christmas busyness took over and we simply moved on to cooking other sugar filled goodies instead.
Well I’m happy to report that my gluten free Lemon Bars work well and the shortbread crust is perfect!
No baking disasters with them so far and no complaints from my son or anyone else in the house. They were so tasty that I ended up giving away some away for fear that I would eat the whole lot while the kids were at school.
How To Make Lemon Bars – Gluten Free | Food Recipes
- 175g (Approx. 1.5 sticks) Dairy Free Margarine (or butter if you don’t need to avoid dairy)
- 75g (1/3 cup + 1 tbspn) sugar
- 250g (Approx 1.5 cups (see notes!) ) gluten free all purpose flour
- 1tsp xanthan gum (omit if your flour has any gums added)
- ½ tsp gluten free baking powder
- 300g 1½ cups sugar
- 120mls ½ cup fresh lemon juice
- 4 large eggs, beaten
- 30g ¼ cup all purpose gluten free flour, or cornstarch
- gluten free powdered sugar to dust
- You will need a 9×13 baking pan, line the base and sides with parchment paper
- Preheat your oven to 350f
- Cream butter (or margarine) and sugar in mixer.
- In separate bowl add flour, xanthan gum, baking powder and mix well.
- Omit the Xanthan gum if you are using a ready made flour mixture which has gum added.
- Add flour mix to butter/sugar and mix well until combined.
- Your ‘dough’ may be soft, especially if you used dairy free spread.
- If you find it is super soft then put it in the fridge for half an hour to firm up a little
- Press your dough into the lined baking pan and spread out evenly with an offset spatula, I sometimes find that the back of a spoon works well too.
- It’s hard to tell when looking at the baking pan, but try and get the dough spread with an even thickness.
- Bake at 350 for 20 mins or until lightly brown.
- While base is cooking make the filling, mix all the topping ingredients except the powdered sugar.
- When base is cooked pour over topping and return to the oven to bake for a further 30 minutes or until the center is set and no longer moves when you shake the pan.
- Cool for two hours in the fridge, dust with icing sugar when fully cooled and cut into squares.
1. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.
You can find complete recipes of this Lemon Bars – Gluten Free in noshtastic.com