Lemon Bars Gluten Free Recipe
User Reviews
4.6
Lemon Bars Gluten Free Recipe
Description
The Lemon Bars Gluten Free Recipe uses a crust combining melted coconut oil, powdered sugar, egg yolk, almond flour, coconut flour, and salt baked at 350°F until lightly browned. The crust is moist yet firm enough to support the filling. The filling mixes eggs, a sugar substitute like Truvia or Swerve, fresh lemon juice and zest, and almond flour. The egg and almond flour base gives the filling structure while the lemon provides bright acidity.
After baking the filling over the crust for about 20 minutes until set, the bars are cooled and refrigerated to allow the filling to firm further, enabling them to cut into neat squares. The texture is smooth and slightly dense with a balanced tart and sweet flavor, characteristic of lemon bars while adapted for gluten free diets.
These bars are best served chilled and can be garnished with powdered sugar and fresh fruit for added freshness and presentation. They make a refreshing dessert or snack for those avoiding gluten.
As a substitution, butter can replace coconut oil in the crust for a different fat source and flavor, maintaining the same method. The crust mixture should be pressed evenly and baked thoroughly to prevent sogginess under the filling.
Ingredients
Crust
- 3/4 cup coconut oil
- 1/4 teaspoon kosher salt
- 1 egg yolk
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup powdered sugar Swerve for no sugar
Lemon Filling
- 1/2 cup Truvia Baking Blend or Swerve, no sugar
- 4 egg large
- 2/3 cups lemon juice about 4 large lemons, fresh
- 2 tablespoons lemon zest
- 4 tablespoons almond flour
Instructions
- Preheat oven to 350°F. Line a 8" x 8" baking dish with parchment paper and set aside.
- For the crust melt the coconut oil in the microwave until it liquifies. Add powdered sugar, egg yolk and stir until blended. In a small separate bowl whisk together the almond and coconut flours with the salt. Add to liquid and mix forming a dough. Press onto the bottom of the prepared pan and bake for 20 minutes or until lightly brown. Cool on a baking rack.
- For the lemon filling in a medium bowl beat the eggs and Truvia with an electric hand mixer until smooth. Add the lemon juice and zest. Fold in the almond flour.
- Pour over crust and bake for about 20 minutes or until filling has set. Cool on a baking rack and refrigerate for about an hour before cutting.
- Garnish with powdered sugar and fruit of your choice.
Notes
- Butter can be used instead of coconut oil in the crust if preferred, maintaining the same preparation steps.
- Chill the bars well after baking to ensure the filling sets properly for clean slicing.
- Use fresh lemon juice and zest for the best bright lemon flavor in the filling.
- Line the baking pan with parchment paper to easily lift the bars out for cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 52mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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