Gluten Free Lemon Bars

This Gluten Free Lemon Bar recipe is the adapted version from the Betty Crocker Cookbook.  It tastes just like the original recipe. 🙂

Gluten Free Lemon Bars

  • Servings: 24 bars
  • Difficulty: medium
  • Print

1 cup butter replacement, softened (I use Nuttelex Original)
2 1/4 cups rice flour
2 tblsp finely ground psyllium husk
2 cups sugar
4 eggs
1/2 cup + 2 tsp lemon juice
2 tblsp cornstarch free powdered sugar

In a mixing bowl, using the paddle attachment, mix the butter replacement, 2 cups of the rice flour, psyllium husk and 1/2 cup of the sugar on medium speed until combined.

Line a 13×9 inch baking pan with baking paper.

Remove the dough from the bowl and hand press it onto the baking paper in the pan making it as even as possible.

Bake the dough at 180 degrees celsius for 20 minutes or slightly browned at the edges.

In a mixing bowl and using the whisk attachment add the 1/4 cup rice flour, 1 1/2 cups sugar, eggs, and lemon juice and whisk on medium speed until combined.

Pour the lemon mixture over partially baked crust and place back into the oven for 15-20 minutes until slightly golden on top.

Let cool in pan for one hour.  The bars will firm up as they cool so don’t worry.

When cooled sprinkle with the powdered sugar and cut into squares.

Adapted from the Betty Crocker Cookbook by Rachel.

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