Lemon Bars | GF, DF
Dairy free and gluten free lemon bars. A pastry dough topped with a tart and creamy lemon curd.
How to make dairy free and gluten free lemon bars
This is a very fast and easy recipe to make. No baking experience required, nor fancy tools!
Preheat the oven to 350°F – 180°C, and line your baking pan (8 x 8 inches – 20 x 20 cm) with parchment paper.
In a bowl, mix the margarine (room temperature), with the powdered sugar. Add the flour and a pinch of salt and mix until combined. Spread in the bottom of your baking pan and bake for 20 minutes.
In the meantime, prepare the lemon curd. Whisk together the granulated sugar with the cornstarch (it is important to do this step first so you don’t end up with lumps). Then, mix in the eggs, and the lemon juice.
Pour on the baked crust and bake for another 20 minutes, until the curd is set. Allow to cool down before unmolding, and put in the fridge for an hour, to set.
Cut in 16 squares and sprinkle with powdered sugar.
You can keep your lemon bars in an air tight container in the fridge for up to 5 days. They also freeze very well.
About the ingredients
I tried this recipe with two different gluten free flours, and both of them worked great : All Purpose Gogo Quinoa Flour and Bob’s Red Mill Gluten Free All Purpose Baking Flour.
For the margarine, my go-to is the Plant-Based Unsalted Becel. You can also use vegan butter.
I used pure organic lemon juice. If you want your lemon bars to be more sour, add the zest of an organic lemon in the lemon curd. But, in my opinion, this recipe is perfectly balanced as it is.
I have also made this recipe with lime juice, and it tastes as good as it does with lemon juice. The color is not as vibrant though!
More gluten and dairy free baked goods
Almond Pulp Chocolate Chip Cookies
Mini Raspberry and Almond Tarts
Chocolate and Jam Sandwich Cookies
Lemon Bars | GF, DF
Equipment
- 8 x 8 inches baking pan (20 x 20 cm)
Ingredients
- 1⅓ cup gluten free flour (180 g) – see notes
- 4 tbsp powdered sugar (40 g)
- pinch of salt
- ⅔ cup margarine – room temperature (150 g)
- ½ cup lemon juice (140 ml)
- 3 eggs
- ⅔ cup granulated sugar (165 g)
- 2 tbsp cornstarch (20 g)
Instructions
- Preheat the oven to 350°F – 180°C, and line the bottom and sides of your baking pan (8 x 8 inches – 20 x 20 cm) with parchment paper.
- In a bowl, mix the soft margarine with the gluten free flour, powdered sugar, and a pinch of salt.
- Spread the batter on the bottom of the pan and bake for 20 minutes.
- In the meantime, whisk the granulated sugar with the cornstarch. Add the eggs, and lastly, the lemon juice.
- When the crust is baked, pour the lemon batter on top and put back in the oven for another 20 minutes.
- Allow to cool down before unmolding, and put in the fridge for an hour before cuttng in 16 squares. Sprinkle with powdered sugar.
- Store in an airtight container in the fridge for up to 5 days. Lemon bars also freeze very well.
Notes
I tried this recipe with two different gluten free flours, and both of them worked great : All Purpose Gogo Quinoa Flour and Bob’s Red Mill Gluten Free All Purpose Baking Flour.
For the margarine, my go-to is the Plant-Based Unsalted Becel. You can also use vegan butter.
I used pure organic lemon juice. If you want your lemon bars to be more sour, add the zest of an organic lemon in the lemon curd. But, in my opinion, this recipe is perfectly balanced as it is.
I have also made this recipe with lime juice, and it tastes as good as it does with lemon juice. The color is not as vibrant though!
Calories are per one lemon bar.