Lemon bars, made both gluten free and organic, (with the exception of a couple of ingredients). These bar have a soft zesty lemon filling and a crisp shortbread crust! It may be a simple thing, but getting to enjoy a gluten free cookie is not something I take lightly.
I made these organic and gluten free for a client recently and they turned out great. The arrowroot flour I used was Bob’s Red Mill, which was not certified organic, but you could possibly find a different brand if needed.
I love our little Meyer lemon tree which has lots of lemons currently! Growing plants on our deck is not quite as easy in the winter months, but I still have lemons and limes to enjoy this winter. I’m getting excited and ready to start thinking about some spring gardening though!
Are you planning to grow anything this summer?
~Laura
Laura’s Organic and Gluten Free Lemon Bars
Equipment
- 1 8" square pan
Ingredients
Crust
- 6 ½ tbsp organic butter, unsalted
- ¾ cup Bob's Red Mill Organic Whole Grain Brown Rice Flour, Gluten Free
- ¼ cup Bob's Red Mill Arrowroot Flour, Gluten Free
- 3 tbsp organic cane sugar
- ¼ tsp salt
- ½ tsp xanthan gum
Filling:
- 2 large organic eggs
- 1 ¼ cup organic cane sugar
- 3 tbsp Bob's Red Mill Organic Whole Grain Brown Rice Flour, Gluten Free
- 4 tbsp lemon juice, from organic lemons
- 1 ½ tsp lemon zest, from organic lemons
- ½ tbsp cornstarch, gluten free
- 1 ½ tbsp organic butter, softened
- Wholesome Organic Powdered Sugar, gf, for dusting the top of the lemon bars
Instructions
- Preheat the oven to 350 degrees F.
- In a stand mixer bowl or a food processor, combine the 6 1/2 tablespoons butter cut into pieces, 3/4 cup of brown rice flour, the arrowroot flour, 3 tablespoons of cane sugar, salt, and xanthan gum. Mix or pulse until small crumbs remain.
- Line an 8" square pan with parchment. Press the crust mixture into the lined pan, with the back of a spoon or rubber spatula to evenly get into the crust the corners.
- Bake the crust for 15-18 minutes or until the edges are beginning to turn golden brown.
- Make the filling in the meantime, in the stand mixer bowl or using a medium bowl and a hand mixer. Add the eggs, 1 1/4 cups sugar, 3 tablespoons of brown rice flour, lemon juice, lemon zest, cornstarch, and 1 1/2 tablespoons of butter. Using the whisk attachment blend until well mixed and slightly frothy.
- After the crust is finished with it's first bake, pour the filling in and return to the oven for 18-25 minutes or until the edges are browned and the top is a little golden.
- Remove to a wire rack to cool completely (for 3 to 4 hours is best). Dust with powdered sugar. Cut into squares and enjoy!