Gluten Free Lemon Bars are a lemon lovers dream! A buttery shortbread crust is covered with a delicious lemon curd filling, and topped with powdered sugar.
I am absolutely obsessed with these healthy dessert recipes: Banana pudding cheesecake and chocolate banana bread. Obviously, right now I am the MOST obsessed with these lemon bars! I wanted to recreate a childhood classic that my mom would make but make it my usual healthier version and dare I say I think these are even better than the original! These lemon bars are a serious crowd pleaser and are just perfect for this warm weather that we are having! Something about sunny warm weather makes me crave sweet and tart lemony desserts! Bring this recipe to a brunch, a BBQ, in to work, or just keep them on hand for yourself when you need something sweet and lemony!
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INGREDIENTS YOU NEED
Crust:
- 5 tablespoons unsalted butter
- 2 cups almond flour
- 1/3 cup granulated monk fruit, or granulate sweetener of choice
- 1 tsp vanilla extract
- Zest from 1 medium lemon
Lemon Filling:
- 1/2 cup unsalted butter
- 1/2 cup granulated monk fruit, or sweetener of choice
- 1/2 cup fresh room temperature lemon juice
- zest from 4 medium lemons
- 1 tsp vanilla extract
- 6 egg yolks
- 1/2 teaspoon xanthan gum
- 1 tsp gelatin
Topping:
- Powdered monk fruit, or powdered sweetener of choice
Instructions To Make Gluten Free Lemon Bars
Crust:
- Preheat your oven to 350 degrees F. Line an 8X8 pan with parchment paper and set aside.
- Melt your butter in a microwave safe bowl. Once your butter is melted, add your almond flour, sugar, vanilla extract, and lemon zest, stirring until fully combined.
- Press your dough evenly along the bottom of your prepared pan.
- Bake for 10 minutes. Remove and cool while you make the filling. Keep your oven at 350 degrees F
Filling:
- Melt your butter in a small saucepan on low heat.
- Remove from the heat and whisk in sugar, lemon juice, vanilla extract, and lemon zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken. Remove from the heat and strain into a bowl.
- Whisk in the the xanthan gum and gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
- Bake the bars for 15 minutes. Allow your bars to cool completely and then top with powdered sugar, cut into 16 equal pieces and enjoy!
Products
Easy Gluten Free Lemon Bars
Ingredients
Crust:
- 5 tbsp unsalted butter
- 2 cups almond flour
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 zest from 1 lemon
Lemon Bar Filling:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/2 cup fresh room temperature lemon juice
- 4 zest from 4 lemons
- 1 tsp vanilla extract
- 6 large egg yolks
- 1/2 tsp xanthan gum
- 1 tsp gelatin
Topping:
- powdered sugar for sprinkling
Instructions
Crust:
- Preheat your oven to 350 degrees F. Line an 8X8 pan with parchment paper and set aside.
- Melt your butter in a microwave safe bowl. Once your butter is melted, add your almond flour, sugar, vanilla extract, and lemon zest, stirring until fully combined.
- Press your dough evenly along the bottom of your prepared pan.
- Bake for 10 minutes. Remove and cool while you make the filling. Keep your oven at 350 degrees F
Filling:
- Melt your butter in a small saucepan on low heat.
- Remove from the heat and whisk in sugar, lemon juice, vanilla extract, and lemon zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken. Remove from the heat and strain into a bowl.
- Whisk in the the xanthan gum and gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
- Bake the bars for 15 minutes. Allow your bars to cool completely and then top with powdered sugar, cut into 16 equal pieces and enjoy!
Nutrition
Frequently Asked Questions About Gluten Free Lemon Bars
You can absolutely freeze lemon bars! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months.
To store lemon bars, place in an airtight container and seal tightly, then put them in the fridge. If you’re stacking lemon bars, insert parchment paper in between the layers of lemon bars.
More Recipes You Might Enjoy:
- Keto Gluten Free Lemon Cookies
- Quick and Easy 3 Ingredient Keto Fudge
- Easy Gluten Free Keto Nanaimo Bars
- Easy Keto Gluten Free Lemon Meringue Pie
- Easy Keto Strawberries And Cream Dessert
- Keto Sugar Free Gluten Free Lemon Poppy Seed Loaf
- Easy Gluten Free Keto Strawberry Shortcake
- Easy Sugar Free Keto Homemade Strawberry Poptarts
- Sugar Free Keto Toasted Coconut Chocolate Marshmallows
- Fruit Recipes
- Summer Recipes
- Spring Recipes
I have celiac and was craving lemon bars so bad! This are exactly what I was waiting for
Perfect, enjoy!!