Laura’s Organic and Gluten Free Lemon Bars

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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

Servings 9 large bars
Prep Time 15 mins
Cook Time 25 mins

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!

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