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Prep time
25 minutes -
Prepare time for dinner
38 minutes -
Makes
28
Author Notes
These moist gluten-free lemon bars acquire their rich citrus essence from fresh squeezed lemon juice and a sprinkle of lemon peel. They are a more healthy version made without subtle sugars and offers a dairy-free possibility. —Danielle | Savory Mother Meals
Substances
2 cups
gluten-free flour
1/2 cup
arrowroot flour
1 tablespoon
cream of tartar
1/4 teaspoon
Himalayan salt
3/4 cup
subtle coconut oil, melted
4
eggs
1 1/3 cups
sugar (erythritol, monkfruit sweetener or Xylitol)
3 tablespoons
gluten-free flour
1 teaspoon
lemon peel
3/4 cup
fresh lemon juice
1/4 cup
milk (goat milk, cow milk, cashew milk or coconut milk that is unflavored)
Directions
- Preheat the oven to 350 degrees F. Spray with cooking spray a 9×13 lunge baking pan.
- In a medium size bowl mix the 2 cups of flour, ½ cup of arrowroot, 1 tablespoon cream of tartar and salt. Mix effectively. Pour the melted coconut oil into the bowl and mix to manufacture a dough. Field the dough on the willing baking pan and using your palms press the dough down evenly to quilt.
- Bake the crust for 18 minutes or till the perimeters are reasonably browned.
- While the crust is baking make the filling.
- Add the eggs, sugar, 3 tablespoons of gluten-free flour, lemon peel, lemon juice and milk. Mix for approximately 3-5 seconds. Pour the combination over the cooked crust and bake for 20-30 minutes till the heart is firm and placement.
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Let the lemon bars cool fully then lower into bars. Duvet and retailer in the refrigerator and garnish with powdered sugar appropriate earlier than serving. Most attention-grabbing served reasonably room temperature for a softer crust.
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NOTES
Peek would possibly vary looking on what sugar and gluten-free flour mix is feeble. Abnormal sugar produces a more custard filling and monkfruit sweetener produces a thicker filling. - *Recipe tailored from Larger Homes and Gardens The Contemporary Cookbook
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