Lemon bars are a summer-time favorite for many as a dessert option, but they are perfect any time of the year. And, why shouldn't it be with the flavorful shortbread crust and tangy lemon custard filling on top?
They only take a few minutes of work that'll be worth all the trouble when you bite into these delicious treats. Here's an easy and delicious recipe for lemon bars to try the next time you're in the mood to bake.
Why Should You Bake Gluten-Free Lemon Bars?
The hunger cravings for a sweet and tangy lemon bar is real; we don't deny that. But the truth is that traditional lemon bars, whether you're buying them at a bakery or grabbing them at a friend's party, aren't a great option on a gluten-free diet. It's because while the custard filling may be gluten-free, the crust isn't.
The lemon bars you commonly see around have wheat flour in the crust, which you'll have to avoid when going gluten-free. Hence, this recipe uses gluten-free flour blends while ensuring that no other ingredients have gluten in them.
Can You Substitute Granulated Sugar?
The recipe uses two types of sugar, confectioners' and granulated. To eliminate the confectioners' sugar, you can try Swerve's powdered sugar replacement in its stead. Another option is to go for Swerve's sugar sweetener or Lankato's monk fruit granulated sweetener. For a healthier alternative, try using honey or maple syrup to add sweetness to your recipe.
Can this Recipe be Dairy-Free?
If you wish to go dairy-free, you won't have much problem with this recipe. Another benefit is, you won't notice a difference in the taste either. This recipe can also allow you to make the switch to dairy-free. The only source of dairy in this recipe is the butter you use in the crust.
There are numerous replacements, and you need to be careful about a thing or two with each. For instance, some dairy-free butter alternatives are simultaneously high in sodium content. Therefore, keep an eye out for the amount of salt you're using too. Your crust, and consequently the lemon bars, should turn out fine with vegan butter.
Substituting the Flour
Since this is the characteristic substitution while going gluten-free, you can choose various flours. The flour used in this recipe is a basic mixture consisting of 3 predominant flours or starches. It is xanthan gum free and combines white rice flour, potato starch, and tapioca flour.
The ideal proportions of these flours respective are 66%, 22%, and 12% of the total flour content. If you don't use the same flour blend, you can also try the Cup4Cup Blend or even Bob's Red Mill Gluten Free 1 to 1 Baking Flour. However, both contain xanthan gum, so you can't go gum-free with these.
If baking experiments aren't your thing, use this flour blend's exact measurements. Other than that, you can also make your flour blend using various types according to your taste. As a suggestion, you can also use a combination of almond flour and coconut flour in this recipe.
Can You Use Bottled Lemon Juice?
Don't use bottled lemon juice if you can squeeze some from fresh lemons. Going through the extra hassle because the taste difference is worth it. And nothing can substitute lemons in this recipe.
Unless, of course, you decide to make a slight deviation and go for lime bars instead of lemon bars. But otherwise, lemons and the juice you squeeze from them is everything that makes the crust and the filling perfect. Although the best of the lot is available in the summer months, conventional lemons are available all year-round.
Why Do You See Air Bubbles on Top?
If you're noticing air bubbles on top of the lemon bars, don't start to panic. The air bubbles indicate the eggs rising to the surface of the bars. This situation might not happen every time you bake lemon bars; sometimes it does but not always.
The air bubbles do not make your lemon bars go bad in taste or texture. And if their appearance isn't picture-perfect for you, dusting sugar on top will cover up the air bubbles.
Can You Store Lemon Bars?
Definitely! You really should refrigerate your lemon bars to ensure the flavors and texture don't diminish. You can just put them in an airtight container at room temperature as well, but that'll only make them last 2-3 days.
Meanwhile, storing them in the refrigerator will keep the flavors and the creaminess intact for up to a week. If you decide to bake them once and keep them for a longer duration, freezing is another option.
To freeze lemon bars, wrap them in plastic wrapping or store them in an airtight container. Let them thaw overnight in the refrigerator, dust sugar on top, and eat them up!
How Long Can You Keep Lemons?
An average lemon can stay fresh for about a week at room temperature. In the refrigerator, lemons can easily last for 2-3 weeks. But once cut, lemons can only be used for 2-3 days, even if you keep them in the refrigerator. Avoid using cut lemons after three days, and instead, use them as soon as you cut them.
Wondering How Much Juice Can You Get From a Single Lemon?
You can get one tablespoon of lemon zest and two tablespoons of lemon juice from an average lemon. However, it does indeed depend on the size and variety of lemon. But as a general rule, one or two lemons would be enough for two tablespoons of juice.
How to Know Your Custard Filling is Ready?
If you're inquisitive and open the oven to peek at the bars every few minutes, your custard filling will never set. But don't panic; because if everything's done right, you'll start to get clear indications somewhere near the last 7-8 minutes.
You can even check whether everything has gone according to the plan by gently shaking the pan back and forth after taking it out. If the custard has set in, does not jiggle, and stays in the center of the pan, your lemon bars are all good and ready to be devoured. If it does, put it back in the oven for a few more minutes.
Final Words
If you haven't tried a gluten-free lemon bar yet, then let's get baking! You can make these bad boys while you're doing chores around the house while they are baking. The result is mouth-watering scrumptiousness that'll have you grabbing the bars again and again. Try out this recipe today to fulfill your gluten-free dessert cravings!
The Recipe
Prep time: 10 minutes
Cook time: About 40 minutes
Serving: 9-12 lemon bars
Ingredients:
- 1 2/3 cups gum-free gluten-free flour blend
- ½ cup confectioners' sugar, plus more for dusting
- ½ teaspoon kosher salt
- Zest of 1 large lemon
- 9 tablespoons unsalted butter, melted and cooled
- 4 eggs, at room temperature
- 1 cup granulated sugar
- ¾ tsp. baking powder
- Juice of 4-5 lemons, or 2/3 cup
Directions:
- Preheat the oven at 325°F.
- Using an 8″ baking tray, grease the tray with butter and line the pan with parchment paper pieces that criss-cross each other and overhang the edges or sides of the pan. Grease the parchment paper once as well. Set the tray aside.
For making the crust:
- Take a bowl of about medium size and put 1 cup of the flour in it.
- Add salt, lemon zest, and confectioners' sugar and mix until well-combined. This should break up any clumps of lemon zest that exist.
- Now add butter and with the help of a fork, and whisk well to combine. You should have a sticky dough formed at this point.
- Add this mixture into the baking tray and press it to form an even layer at the bottom, either with the help of an offset spatula or even a simple spoon.
- Place the baking tray in the oven and let it bake for about 15 minutes. The crust will then get a firm texture.
- Let it cool slightly by briefly setting it aside after removing it from the oven.
For making the custard layer:
- Take another medium-sized bowl. Add granulated sugar, eggs, lemon juice, baking powder, and the remainder of the 2/3 cup of flour. Mix these well.
- Pour custard mixture on top of the baked crust.
- Put the pan back into the oven and let it bake for about 25 minutes.
To serve:
- With a butter knife, cut out the lemon bars and lift them out of the pan using the parchment paper overhanging from the sides.
- Slice into about 9-12 square pieces and lightly dust them with confectioners sugar.
- Put in the refrigerator and chill for about 2 hours or overnight until it gets a firm texture.
Gluten-Free Recipe for Lemon Bars
Ingredients
- 1 2/3 Cup gum-free gluten-free flour blend
- 1/2 Cup confectioners' sugar plus more for dusting
- 1/2 Tsp. kosher salt
- 1 large lemon zest
- 9 Tbsp. unsalted butter melted and cooled
- 4 eggs at room temperature
- 1 Cup granulated sugar
- 3/4 Tsp. baking powder
- 2/3 Cup lemon juice juice of 4-5 lemons
Instructions
- Preheat the oven at 325°F.
- Using an 8" baking tray, grease the tray with butter and line the pan with parchment paper pieces that criss-cross each other and overhang the edges or sides of the pan.
- Grease the parchment paper once as well.
- Set the tray aside.
For making the crust:
- Take a bowl of about medium size and put 1 cup of the flour in it.
- Add salt, lemon zest, and confectioners' sugar and mix until well-combined.
- This should break up any clumps of lemon zest that exist.
- Now add butter and with the help of a fork, and whisk well to combine.
- You should have a sticky dough formed at this point.
- Add this mixture into the baking tray and press it to form an even layer at the bottom, either with the help of an offset spatula or even a simple spoon.
- Place the baking tray in the oven and let it bake for about 15 minutes.
- The crust will then get a firm texture.
- Let it cool slightly by briefly setting it aside after removing it from the oven.
For making the custard layer:
- Take another medium-sized bowl.
- Add granulated sugar, eggs, lemon juice, baking powder, and the remainder of the 2/3 cup of flour.
- Mix these well.
- Pour custard mixture on top of the baked crust.
- Put the pan back into the oven and let it bake for about 25 minutes.
- To serve:
- With a butter knife, cut out the lemon bars and lift them out of the pan using the parchment paper overhanging from the sides.
- Slice into about 9-12 square pieces and lightly dust them with confectioners sugar.
- Put in the refrigerator and chill for about 2 hours or overnight until it gets a firm texture.
Gluten-Free Recipe for Lemon Bars
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