Gluten-Free Lemon Bars for Sarah

One of Sarah’s most missed baked goods is Lemon Bars.  Marie and I have both tried our hand at lemon bars, and there’s always something that isn’t quite right.  There was the time Marie made them, while chatting on the phone, and double the butter but not the sugar.  Not too tasty.  Then there was another unfortunate incident with silicone baking ware and the Brooklyn Fire Department. . .  Those were fun text-updates to receive.  Mine disappointments are nearly as exciting.  They are just ugly.

My friend Sarah vouched for the taste factor, but they were just not aesthetically pleasing to me.  I couldn’t bear to take a picture of the final version.  I only post because she claims they were good enough.  In the future, it would be wise to chill them in the freezer for about 30 minutes or so so they could properly set before cutting and serving.  Also, the original directions suggested using foil to line the pan (probably connected to some online coupon offer), so I tried that rather than my parchment paper.  Never again. Maybe the fault was my generic foil, but it was a disaster because the curd leaked in holes from the foil making it very difficult to cleanly cut.  Oh well.  Live and learn.  At least they tasted good, so I’m told.

I found the recipe here:  Gluten-Free Lemon Bars

Again, I used a gluten-free baking mix that already included the xanatham gum for the binding.


  • 1 cup of butter at room temperature (2 sticks)
  • 2 cups of  gluten-free baking mix
  • 4 lightly beaten eggs
  • 2 cups granulated sugar
  • 1/2 cup powdered sugar
  • 3 TB cornstarch
  • 1/4 cup fresh lemon juice
  • 1 Tb. fresh lemon zest (add a bit more for more tartness if you wish)
  • 1/4-1/2 powdered sugar to sprinkle on top of baked bars


1.  Preheat oven to 350 degrees.   Prepare a 13×9 inch pan by covering with parchment paper.

2.  Mix the gluten-free flour with the butter, using fork or pastry cutter.  Add 1/2 of powdered sugar and blend well with a fork and press this mixture into the bottom of your pan, covering well.

3.  Bake for 20 minutes or until a LIGHT golden brown color. (Check after 10 minutes to see if there are any large bubbles. Using a fork, push the bubbles down by lightly piercing the dough.)  Remove from oven and set aside and prepare filling.

4.  Place the eggs, granulated sugar and the cornstarch in a bowl and mix with a whip until well-blended. Make sure that there are no lumps from the cornstarch.  Add the lemon juice and lemon zest and stir into batter.  Luscious and Lemony!

5.  Pour this directly over the crust in the pan and return to oven.  Bake for 15 minutes and check the top of the lemon bars.  If the top is white and “dry,” remove from oven.

6.  Let cool for 15 minutes and sprinkle with powdered sugar.   Perhaps “chill it” in the refrigerator to?  Cut into bars/squares and serve.


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