I don’t know of anyone who doesn’t like Lemon Bars! They are almost as universal as chocolate – OK, I did say “almost” because I’m sure there are places in the world that have tasted chocolate but not Lemon Bars!
If you have had the good fortune to have or at least, have a friend or family member who has, a Meyer Lemon tree, you know how special these citrus fruits are! Yes, they are lemons but not nearly as tart as the usual one (just as the Persian Lime, aka Key Limes used for traditional Key Lime Pie is a bit less tart than regular limes). They are not ‘sweet’ in the usual sense – just not as tart and thereby give a softer touch to the foods that include them.
So if you or someone near you is on a reduced gluten or gluten-free diet and longing for a Lemon Bar – here is the perfect answer! Yes, it can be made with regular flour but for those who have a dietary need – we are happy to oblige! I’ll bet if you taste these, you’ll never know they were gluten free!
Meyer Lemon Bars – Gluten Free!
- 4 oz. unsalted butter (1 stick)
- 1-1/4 c granulated sugar, divided
- 1 c + 2 Tbsp. Gluten Free flour (on a 1 to 1 basis) **, divided
- Pinch of Kosher salt
- 2 eggs
- 1/3 c Meyer lemon juice (or regular lemon or lime juice)
- 2 tsp. freshly grated lemon zest
Spray an 8” x 8” or 13” x 9” glass baking pan with non-stick spray. Preheat oven to 350.
For shortbread crust:
In the bowl of your stand mixer, add both the butter and 1/4 cup sugar. Using the paddle attachment, slowly start to cream them together, increasing speed as the sugar is incorporated into the butter. Beat on medium until a light yellow and fluffy. Slowly add in 1 cup of the gluten free flour and salt; then continue to mix until the mixture becomes a bowl of crumbs. Don’t let them come together into a ball.
Remove the bowl from the stand and press the crumbs into the prepared baking pan evenly. You can use a flat-bottomed juice glass for this – I use my fingers! Bake for about 20-25 minutes for the 8×8 pan; 15-18 minutes for the 13×9 pan. It should be just a light tan on top and the edges just beginning to brown. Remove from the oven and set aside.
Meanwhile, wash out the bowl of the mixer, dry well and add the eggs and remaining 1/4 cup sugar and begin to beat them together using the paddle blade. Beat until light and fluffy, add the lemon juice and zest and continue beating until combined. Then remove bowl from stand and sift, then fold in remaining 2 Tbsp. gluten-free flour until combined. Pour filling over the hot shortbread, return to the oven and bake for an additional 15 – 20 minutes. Again, the 13 x 9 pan will will take less time than the 8 x 8. The top should look golden brown and set. Check the 13 x 9 at about 12 minutes and then watch it.
Remove from the oven and let cool. Dust with powdered sugar before serving.
The 8×8 will make 9 generous servings; the 9×13 will make 12 generous servings.
** If you don’t want to use Gluten Free flour, you can use regular or whole wheat (which will give you a heavier shortbread)