Spring is finally here and so are the beautiful fruits of the season. Having the vibrant yellow lemons displayed on my kitchen counter-top makes me so happy, almost as happy as eating a delicious lemon square. My family and I are gluten and sugar free, so this recipe is not only bursting with flavor, but they are healthy, too!
- 2 ½ cups gluten free flour (Bob’s Red Mill “Cup for Cup”) or all-purpose flour
- ⅔ cup monk fruit “confectioners’ sugar” or regular confectioners’ sugar
- ⅛ teaspoon salt
- 1 cup chilled butter
- 6 eggs
- 2 ½ cups monk fruit “sugar”
- 1 tablespoon grated lemon zest
- ½ teaspoon baking powder
- Sift together 2 cups of the flour, ½ cup of the confectioners’ sugar, and salt into a large bowl. Cut the butter into pieces and work it into the flour mixture using knives or a pastry blender. Combine until crumbly.
- Press the dough into a greased 9×12 inch pan. Pierce holes in the dough with a fork, then bake at 350˚F for 15 minutes or until the crust just begins to brown. Remove from the oven.
- Whisk together ⅓ cup of flour, eggs, sugar, lemon juice, lemon zest, and baking powder until thick and well blended. Pour mixture over crust and spread evenly.
- Bake at 350˚F 20 to 25 minutes or until lemon filling is set. Remove from the oven and let cool. Sprinkle remaining confectioners’ sugar over top before cutting into sixteen squares.
These lemon bars were simply amazing!!! I recently had to embrace the gluten-free lifestyle, and this recipe is proof that I do not have to become a martyr yet (over dessert options anyway)! Thank you for this keeper Laura!