IGF June - 9 - 2016 RecipesADD COMMENTS

I have searched long and worked hard to find a good Gluten-Free Lemon Bar. Some of my attempts to create the perfect recipe have turned out okay, and others have failed completely. Finally, I have reached success! It was a difficult and messy journey to be sure, and I would love to tell you more of the “Lemon Bar Saga,” but I can’t talk right now, my mouth is full of Lemony Goodness!



For Cookie Crust

1 cup UNflour
1/2 teaspoon Xanthan Gum
1/3 cup sugar
1/2 teaspoon salt
1 egg
4 tablespoons butter, slightly softened
1 tablespoon water

For Lemon Topping

4 eggs
3 lemons (For 1/2 cup lemon juice and 1 1/2 tablespoons zest.)
1/2 cup UNflour
1/2 teaspoon xanthan gum
1 1/2 cups sugar


1. Preheat oven to 350 degrees F, and spray a 9 x 13 inch baking pan with cooking spray. Set aside.

2. Combine Cookie Crust ingredients in the bowl of a mixer. Mix well until the dough resembles pie dough consistency. Press the dough into the prepared baking pan and poke holes with a fork. Bake for 20 minutes. Remove from oven and allow to cool a bit while preparing the topping.

3. Prepare Lemon Topping by beating the 4 eggs with the whisk attachment of your mixer on high for 1 minute. Add in sugar, 1/2 cup UNflour,1/2 tsp xanthan gum, 1/2 cup lemon juice, and 1 1/2 tablespoons lemon zest and beat another minute.

4. Pour the Lemon Topping over the baked crust and bake another 25-30 minutes, or until the lemon topping has set. Remove from oven and cool.

5. Once mostly cooled, sprinkle the top with powdered sugar as desired.

Note: It is easiest to zest lemons with a fine grater while they are whole. After you have enough zest, then cut them in half and microwave for 10 seconds before squeezing. (This will make it easier to get the juice to release from each lemon.)

Leave a Reply

This site is protected by Comment SPAM Wiper.