Gluten-Free Lemon Bars
Classic lemon bars made gluten-free with a buttery pastry crust and bright, tangy lemon curd filling. These bars are perfectly balanced between sweet and tart, finished with a dusting of powdered sugar.
Ingredients
- •2 tablespoon Unsalted butter
- •1 disc Gluten-Free Multi-Purpose Sweet Pastry Dough
- •1½ cups granulated sugar
- •¼ cup all-purpose gluten-free flour
- •1 tablespoon finely grated lemon zest
- •½ cup fresh lemon juice
- •¼ teaspoon kosher salt
- •¼ cup Powdered sugar
- •1 piece 8x8x2" baking pan
Cooking Instructions
- 1.
Position rack in center of oven; preheat to 350°F. Butter baking pan, then line with 2 layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
10 min
- 2.
Press dough into bottom and about 3/4" up sides of prepared pan. Poke all over with a fork and chill at least 30 minutes.
35 min
- 3.
Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
25 min
- 4.
Meanwhile, whisk eggs, granulated sugar, flour, lemon zest, lemon juice, and salt in a medium bowl. Pour filling into crust and bake bar until set and slightly golden brown at the edges, about 25 minutes. Transfer pan to a wire rack and let cool completely, then chill at least 2 hours or up to overnight.
145 min
- 5.
Loosen edges with an offset spatula or butter knife, then use parchment overhang to remove bar from pan. Transfer bar on parchment to a cutting board and cut into 4 pieces lengthwise and 3 pieces crosswise to make 12 rectangular bars. Dust bars with powdered sugar.
10 min
- 6.
Bars can be made 2 days ahead. Keep chilled in baking pan.
