Gluten Free Lemon Bars
By Kath Dedon
One of the treats that I made over the holidays was Gluten Free Lemon Bars using some fabulous Meyer lemons from our friends’ tree in California. (Thank you, Mike and Liz!) They were a hit with everyone!
I adapted Elana Amsterdam’s recipe from The Gluten Free Almond Flour Cookbook. She likes to use agave nectar to sweeten desserts, but I prefer to use honey, maple syrup or maple sugar. For this recipe I used honey.
I also substituted melted butter for the grapeseed oil that Elana used because I think butter just makes it better.
I used the blanched almond flour from Honeyville that Elana recommends. It’s a much finer grind than most other almond flours. I’m happy to say that I can buy it at my Costco store.
If you don’t have Meyer lemons you can make the Lemon Bars with regular lemons. Just be sure to use freshly squeezed lemon juice.
Do give these Gluten Free Lemon Bars a try, especially if you’re looking for a gluten-free, naturally sweetened treat. This recipe is a keeper!
Gluten Free Lemon Bars
(Adapted from Elana Amsterdam’s book, The Gluten Free Almond Flour Cookbook)
Makes 16 bars
1½ cups blanched almond flour
½ teaspoon sea salt
2 tablespoons melted unsalted butter (or grapeseed oil)
1 tablespoon honey (or agave nectar)
1 tablespoon vanilla extract
¼ cup melted unsalted butter (or grapeseed oil)
¼ cup honey (or agave nectar)
3 large eggs
½ cup freshly squeezed lemon juice
- Preheat the oven to 350˚.
- Grease an 8-inch square baking pan with a bit of oil or butter. Dust with some almond flour.
- Stir the salt into the almond flour.
- Mix the butter, honey, and vanilla together until they are well-combined and then mix well with the almond flour.
- Press the crust mixture into the baking pan, pressing with your fingers so it is spread evenly.
- Bake the crust for 15 – 17 minutes, until lightly golden.
- While the crust is baking, put the topping ingredients in a blender and blend until the mixture is smooth.
- Pour the topping mixture on top of the crust and bake for 15 to 20 minutes, until lightly golden.
- Put the baking pan on a cooling rack for 30 minutes. Then put the pan in the refrigerator for 2 hours so the topping will set.
- Cut into 16 bars.