Gluten Free Lemon Bars
The fluffiest lemon filling on top of the best homemade shortbread crust!
Servings: 8 bars
Calories: 338kcal
Cost: $10
Equipment
- 8x8 baking dish
Ingredients
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
Instructions
- 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.
Notes
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.
Nutrition
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