These moist gluten-free lemon bars get their rich citrus essence from fresh squeezed lemon juice and a sprinkle of lemon peel. They are a healthier version made without refined sugars and offers a dairy-free option.
¼cupmilk or creamsuch as coconut cream, goat milk, whole cow milk, oat milk or cashew milk
Powdered sugar for topping
Instructions
Preheat the oven to 350 degrees F. Spray with cooking spray a 9x13 inch baking pan.
In a medium size bowl combine the 2 cups of flour, tapioca flour, ¼ cup sugar, flax meal and salt. Combine well. Pour the melted butter into the bowl and mix to form a dough. Place the dough on the prepared baking pan and using your hands press the dough down evenly to cover.
Bake the crust for 18 minutes or until the edges are slightly browned.
While the crust is baking make the filling.
In a small bowl combine the eggs, 1 ⅓ cups of sugar, 3 tablespoons of gluten-free flour, lemon peel, lemon juice and milk. Whisk together until combined. Pour the mixture over the cooked crust and bake for 15-20 minutes more or until the center is slightly firm and set.
Let the lemon bars cool completely then cut into bars. Cover and store in the refrigerator and garnish with powdered sugar right before serving. Best served slightly room temperature for a softer crust.
Notes
*Look may vary depending on what sugar and gluten-free flour mix is used. Regular sugar produces a more custard filling and monkfruit produces a thicker filling.