Bright and dreamy gluten-free lemon bars still have the perfect buttery crust and creamy, bold lemon custard dusted with a generous amount of powdered sugar for the perfect treat.
So I recently started this whole 8-5 job thing. I mean, I worked a LOT before, and probably more than 40 hours most weeks, but something about the structure of this whole straight through 8-5 business leaves me every evening at 8pm wondering where the heck my day went. Waking up at an hour that shouldn’t even exist on the clock, working out, work, a sorry excuse for dinner (usually microwave brown rice, black beans, eggs, cheese and enchilada sauce), and then it’s almost time for bed. Granted I am a grandma and bed time is 9pm…sometimes earlier.
Also, for the first time in my life I’m sitting at a computer the whole work day–writing the work blog, and managing what feels like 7 million social media accounts. It’s awesome and I love it, but I have to say I definitely found myself wondering where this little piece of internet space would factor into the equation. But eventually I found myself missing it–missing you! And of course missing talking about my two favorite subjects: food and me.
So now that we’ve gotten the me part out of the way (not that I’ve ever run out of things to say on the subject), let’s chat about my new favorite dessert. So favorite that I made them twice in about a month’s time, then turned them into lemon bar ice cream and then didn’t share with anyone…
These are not a healthy dessert–I mean, I feel like you just can’t do lemon bars without that buttery crust, but it is an incredibly delicious gluten-free option of the original. The taste is *almost* exactly the same, except for my baking blend adding a slight nutty flavor to the crust (due to the almond meal) which I actually think makes them taste even BETTER than the original. No funky textures, no weird ingredients, just the real deal minus the gluten. 😉
- ½ cup unsalted butter
- 1¼ cups gluten-free baking blend
- ¼ cup powdered sugar
- 1 tablespoon cornstarch
- dash salt
- 2 eggs
- 1 cup granulated sugar
- 2 lemons
- 2 tablespoons milk
- 2 tablespoons gluten-free baking blend
- powdered sugar, for dusting
- Preheat oven to 350. Line a 9" square pan with tin foil and spray with cooking spray. Set aside. Make the crust by combining butter, baking blend, powdered sugar, cornstarch and salt in a medium bowl. Press into your prepared baking pan and pierce several times with a fork. Bake until just set, about 15 minutes.
- To make the filling, beat eggs and sugar together in a large bowl. Add zest from one lemon and the juice from both. Stir in milk and baking blend. The mixture will look very thin--don't worry, it will thicken as it bakes. Pour the filling over prepared crust and bake for just set, about 15-20 minutes. Cool completely, then cover and store in refrigerator for up to 4-5 days.
- Before serving, dust generously with powdered sugar.