Gluten-free Lemon Bar Recipe to Brighten Your Summer
One of summer’s tastiest and freshest desserts is the lemon bar. The bright citrus sweetness and the buttery crust just scream summer deliciousness. We’ve got a great recipe for a gluten-free lemon bar to satisfy that summer sweet tooth.
While it would be pretty simple to grab your favorite gluten-free flour substitute and make a traditional recipe, we wanted to try something a little different this time. So, we’ve created a nut crust made of walnuts and pecans for our gluten-free lemon bars.
Gluten-free Lemon Bar Recipe
For the crust:
- 2 cups of raw nuts (we used 4 oz. each of raw pecans and walnuts)
- 1/4 cup raw honey
- 1/4 cup powdered sugar
- 1/2 cup melted butter
- 2-4 teaspoons lemon zest
- 2 eggs
- 1 pinch sea salt
For the bars:
- 4 eggs
- 6 tablespoons, or ½ cup, fresh lemon juice (squeezed from 3-4 good sized lemons)
- 2 tablespoons gluten-free flour
- 2 cups sugar
- 1 pinch salt
- Use a zester to get 2-4 teaspoons of lemon peel / zest before juicing the lemons (you can do this after, but it’s MUCH harder)
- Squeeze the lemons for juice, then strain to remove pulp and seeds.
- Beat 4 eggs, lemon juice and sugar in a mixer, gradually adding the sugar so it’s not too messy. Mix in the gluten-free flour and salt pinch last.
- Set the mixture aside. At this point we tested our lemon mix with our Nima, just to be certain there was no cross contamination from anything in our kitchen.
- For the crust, grind the nuts into a fine meal like texture in a food processor but don’t overgrind them, they’ll turn into nut butter!
- In a large bowl, whisk together the eggs, honey, salt, butter, lemon zest and nuts until they are a relatively well mixed batter. The consistency is a little lumpy, but that’s ok. Mix in the powdered sugar last, to give the mixture some thickness. (You can also omit this for a less sweet crust.) Because some powdered sugars can have gluten, we tested ours raw before adding it. And again, we tested our completed crust mixture for any cross contamination with our Nima.
- Pour and spread the crust mixture into a greased low thin baking dish or pan (mine was 9×13) and spread so it’s a thin even layer across the bottom.
- Bake the crust at 350˚ until golden brown, about 15 minutes.
- While the crust is still hot, pour the lemon mixture over the crust.
- Bake the lemon bars at 350˚ for 25 minutes, then allow to cool.
- Sprinkle powdered sugar over the mix once they’ve cooled.
- Slice, and serve!