GLUTEN FREE LEMON BARS
Awesome Gluten Free Lemon Bars that have the traditional shortbread like crust with the tangy, sweet-sour filling of lemon. This was my Grandmother's recipe that I converted to gluten free. Fantastic on a hot summer day!
Provided by gratefullygf
Categories Bar Cookie
Time 55m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Mix flour, butter, powdered sugar. Press in ungreased square pan 8x8x2 building up edges. Bake 20 minutes.
- Beat remaining ingredients until light and fluffy. Pour over hot crust and bake about 25 minute
- Cool and cut into 1 1/2 inch squares. Enjoy!
GLUTEN FREE LEMON COCONUT POPPY SEED BARS
Delicious treat and gluten-free! Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 16
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
- Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
- Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
- Press the crust evenly across the bottom of the prepared baking pan.
- Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
- While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
- Whisk in the sugar and cornstarch.
- Pour the filling over the baked crust and return the pan to the oven.
- Bake for 25-30 minutes more, until the filling is set.
- Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
- Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
- Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 12.9 g, Cholesterol 63.1 mg, Fat 5.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 49.1 mg, Sugar 8.8 g
EASY GLUTEN-FREE LEMON BARS
The wait is finally over...Gluten Free Lemon Bars are here!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, mix Crust ingredients until crumbly. Press evenly in bottom of ungreased 13x9-inch pan. Bake 25 minutes.
- In large bowl, beat eggs with whisk or fork. Beat in granulated sugar, flour blend and melted butter until well blended. Stir in lemon peel, lemon juice and lemon exact. Spoon mixture over warm crust; spread evenly.
- Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour 30 minutes. Sprinkle top of bars with powdered sugar through fine mesh strainer. Cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)
I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".
Provided by WicklewoodWench
Categories Dessert
Time 55m
Yield 20 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
- Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
- Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
- Pour the mixture into the baking tray and press evenly over the base.
- Bake for 15 to 20 minutes or until lightly browned.
- Set aside to cool.
- Mix sweetner and flour in a large bowl.
- Add egg, lemon juice and zest and mix well.
- Spread rasperry jam evenly over warm crust.
- Gently pour lemon mixture over jam.
- Bake for 20 to 25 minutes or until set.
- Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator 2 hours, cut into squares before serving.
Nutrition Facts : Calories 85.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 35.9, Carbohydrate 11.9, Fiber 0.4, Sugar 1.7, Protein 2.3
GLUTEN-FREE LEMON BARS
These gluten-free lemon bars are oh-so-delicious and have a strong, lemony, juicy taste!
Provided by Deb-do
Categories Healthy Recipes Gluten Free Desserts
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
- Mix oat flour, agave, coconut oil, and salt for crust together in a bowl. Press into the prepared pan.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- While the crust is baking, combine coconut sugar, lemon juice, oat flour, eggs, egg yolk, and lemon zest for filling until well combined.
- Remove crust from the oven and pour filling on top. Return to the oven and bake until set, 15 to 20 minutes longer.
- Remove from the oven and cool on a wire rack, about 30 minutes. Cut into 16 bars.
Nutrition Facts : Calories 124.8 calories, Carbohydrate 18.3 g, Cholesterol 47.7 mg, Fat 5.4 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 33.8 mg, Sugar 12 g
LEMON POPPY SEED PROTEIN BARS (GLUTEN-FREE) RECIPE - (4.2/5)
Provided by á-1614
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray. 2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix. 3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan. 4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.
GLUTEN-FREE LEMON BARS
Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too. These bars are best after a day of chilling-so plan accordingly.
Provided by Anna Stockwell
Categories Dessert Lemon Bake Wheat/Gluten-Free Chill
Yield Makes 12 bars
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
- 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.
- 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.
- Do Ahead
- Bars can be made 2 days ahead. Keep chilled in baking pan.
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