Are you craving a sweet treat that's both delicious and healthy? Look no further! This gluten-free lemon bar recipe is the perfect answer. These bars are bursting with bright, zesty lemon flavor, boasting a wonderfully crumbly crust and a smooth, creamy filling. They're surprisingly easy to make, perfect for a quick dessert or a delightful addition to your next gathering. Get ready to impress your friends and family with this simple yet elegant homemade dessert!
Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
For the Lemon Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest
- ¼ cup unsalted butter, melted
Instructions:
Making the Crust:
- Combine dry ingredients: In a medium bowl, whisk together almond flour, powdered sugar, and salt.
- Cut in butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press into pan: Press the crumb mixture firmly into the bottom of an 8x8 inch baking pan. Make sure it's evenly distributed and compacted.
- Bake partially: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until lightly golden. This pre-baking helps prevent a soggy bottom. Remove from oven and let cool completely.
Making the Lemon Filling:
- Whisk eggs and sugar: In a large bowl, whisk together the eggs and granulated sugar until light and frothy.
- Add lemon juice and zest: Stir in the lemon juice and lemon zest until well combined.
- Melt butter: Melt the butter and then gently whisk it into the lemon mixture.
- Pour over crust: Pour the lemon filling evenly over the cooled crust.
Baking and Serving:
- Bake: Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center. Keep a close eye on it as ovens can vary.
- Cool completely: Let the lemon bars cool completely in the pan before cutting. This allows the filling to set properly and prevents them from crumbling.
- Chill (optional): For an even firmer texture, refrigerate the bars for at least 30 minutes before cutting and serving.
- Cut and serve: Cut the lemon bars into squares and enjoy!
Tips for Success:
- Use fresh lemons: Freshly squeezed lemon juice makes a huge difference in the flavor of these bars.
- Don't overbake: Overbaking can result in dry lemon bars. Start checking for doneness around the 20-minute mark.
- Cool completely: Patience is key here! Allowing the bars to cool completely is essential for preventing them from crumbling when you cut them.
Variations:
- Add berries: Fold in fresh raspberries or blueberries to the lemon filling for a delicious twist.
- Use different nuts: Substitute other nuts like pecans or walnuts for the almond flour in the crust.
- Make it vegan: Substitute the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) and use vegan butter.
Nutritional Information (per bar, approximate):
- Calories: Approximately 200-250
- Fat: 12-15g
- Carbohydrates: 20-25g
- Protein: 3-4g
This gluten-free lemon bar recipe is a simple yet impressive dessert that’s perfect for any occasion. The bright, zesty flavor and satisfyingly crumbly crust make it a crowd-pleaser. Enjoy this easy and healthy treat!