No, you’re not have a case of deja vu.
Yes, I have made these before.
I wrote about making these luscious lemon bars a few weeks back after I found Ina Garten’s recipe. The gluten/dairy version were a huge hit with friends. Seriously, people could not stop raving about them.
I felt left out considering I couldn’t enjoy them so… I decided to make my own! Hope you enjoy these gluten-free, diary-free lemon bars. They are just the right balance of a shortbread base, tart lemon and balanced sweetness. If you can’t have gluten or dairy, you won’t miss either of those in this recipe. In fact, dare I say these are better than the original version?
Trina’s Gluten-free, Dairy-free Lemon-Lemony Bars
2/3 cup of coconut oil
1/2 cup of granulated sugar
2 cups of gluten-free flour blend (Bulk Barn has a great blend that I used here)
1 teaspoon xanthan gum
1/8 teaspoon salt
6 large eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup of lemon juice
1 cup gluten-free flour blend
1 teaspoon xantham gum
Using an electric mixer, cream together coconut oil and sugar until light. Mix together gluten-free flour, xantham gum and salt. Slowly sift into sugar/coconut oil mixture until just incorporated. Should look crumbly. In a 9 x 13 inch baking sheet, press dough into bottom of a greased pan (you can use pam here).
Bake for 15 to 20 minutes until very lightly browned. Let cool.
Leave the oven on.
Whisk together eggs, sugar, lemon zest, lemon juice, gluten-free flour and xantham gum. Pour over cooled crust and bake for 30-35 minutes until the filling is set and the top is lightly browned.
Here is the hardest part – let cool to room temperature and then set fully in the fridge for 4-6 hours. You can try them earlier… but… trust me, these babies are best chilled from the fridge.