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Recipe Baked zesty lemon bars


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Quite possibly the best gluten-free shortbread crust ever - and the lemon topping is divine.

Quite possibly the best gluten-free shortbread crust ever - and the lemon topping is divine.

Quite possibly the best gluten-free shortbread crust ever - and the lemon topping is divine.

INGREDIENTS

SERVES 6-8

For the shortbread base

  • 150g butter
  • 50g brown sugar
  • 220g gluten-free plain flour
  • ½ tsp xanthan gum (if the flour doesn't contain any)
  • ½ tsp gluten-free baking powder
  • For the Lemon Topping
  • 300g caster sugar
  • 120ml fresh lemon, zest and juice
  • 4 large eggs, beaten
  • 30g gluten-free plain flour
  • Icing sugar, for dusting

Method

  1. Preheat the oven to 180C. Line a 20 x 20cm baking tin with parchment paper.
  2. In a bowl, beat the butter and sugar. In a separate bowl, combine the flour, xanthan gum (if using) and baking powder, and mix well. Add the flour mixture to the butter mixture and stir well until combined.
  3. Press your dough into the lined baking tin and spread out evenly. Place in the fridge for 15 minutes to set. Bake for 20 minutes or until lightly browned.
  4. While the base is cooking, make the topping. In a bowl, mix together the caster sugar, lemon juice and zest, eggs and flour until fully combined.
  5. Pour the lemon mixture over the baked biscuit.
  6. Place the tin back in the oven for a further 25-30 minutes or until the topping has set and coloured. The centre should no longer move when you shake the tin.
  7. Remove from the oven and allow to cool for 2-3 hours in the fridge. Dust with icing sugar when fully cooled and then cut into squares.
  8. Store your lemon bars in the fridge in an airtight container. Serve them within 3-4 days.