Gluten Free Lemon Bars
The fluffiest lemon filling on top of the best homemade shortbread crust!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert, easy, Snack
Cuisine: American, gluten free
Servings: 8 bars
Calories: 338kcal
Cost: $10
For the shortbread crust
- 1/2 cup ghee melted, or vegan butter, or regular butter if tolerated
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup cassava flour I only use Otto's brand!
For the lemon filling
- 1 cup fresh lemon juice varies based on size, but roughly 5-6 lemons
- zest of one lemon
- 6 eggs
- 3/4 cup honey
- 6 tbsp cassava flour Otto's brand
Preheat the oven to 325 degrees F. Line and grease an 8x8 baking pan.
Make the shortbread crust- mix the melted ghee, coconut sugar, and vanilla. Add the cassava flour and mix until well combined. Firmly press the dough into the baking pan. Bake for 20-22 minutes.
While the crust is baking, make the lemon filling. Combine the lemon juice and zest, eggs, honey, and cassava flour. Whisk until everything is incorporated evenly.
Once the crust is done, remove from the oven and reduce the temperature to 300 degrees F. Let the crust cool for 5 minutes.
Pour the lemon filling over the crust. Bake for 40 minutes.
Remove from oven and let cool at room temperature. Once cooled, place in the fridge for a couple hours to fully chill.
Storage: This recipe can be stored in an airtight glass container for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate, and the calorie count is not guaranteed.
Servings: This recipe should yield 8 servings.
Serving: 1bar | Calories: 338kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 132mg | Potassium: 67mg | Fiber: 1g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg