Spring is in the air and that means Easter, trees budding, grass turning green, and sunshine! Nothing says spring more than a light, bright dessert and I find that lemon bars are a great springtime dessert.
This year I hosted Easter for not only my family, but my boyfriend’s family, too and I decided to turn my mom’s lemon bar recipe into gluten-free goodness. Not only do I eat gluten-free, but we have a couple other family members who are gluten-free, too, so I wanted to make sure I had a dessert for everyone (not that we were lacking on food!).
Here is my rendition of my mom’s Lemon Bar recipe (and her original, because why not share the inspiration, too?).
LEMON BARS (GLUTEN-FREE & REGULAR)
Yield 24 bars
GLUTEN-FREE VERSION
Ingredients
Crust:
1 c. butter
½ c. granular sugar (I used Stevia)
1 ½ c. gluten-free, all-purpose flour (I use Cup4cup- which is an amazing gluten-free flour!)
Filling:
4 eggs
1 ½ c. granular sugar (Stevia)
4 Tbsp. gluten-free, all-purpose flour (Cup4Cup)
6 Tbsp. lemon juice
½ tsp. baking powder
Directions
Crust:
Combine all three crust ingredients (butter, flour, sugar).
Pat into a 9x13 pan.
Bake at 350 degrees for 15-20 minutes.
(While the crust is baking, make the filling)
Filling:
Combine all ingredients for the filling (eggs, flour, lemon juice, baking powder).
Pour over the partially baked crust and return to the oven for 18-22 minutes.
Cool and then sprinkle with powdered sugar.
REGULAR VERSION
Ingredients
Crust:
1 c. butter
½ c. granular sugar (I used Stevia)
1 ½ c. flour
Filling:
4 eggs
1 ½ c. granular sugar (Stevia)
4 Tbsp. flour
6 Tbsp. lemon juice
½ tsp. baking powder
Directions
Crust:
Combine all three crust ingredients (butter, flour, sugar).
Pat into a 9x13 pan.
Bake at 350 degrees for 15-20 minutes.
(While the crust is baking, make the filling)
Filling:
Combine all ingredients for the filling (eggs, flour, lemon juice, baking powder).
Pour over the partially baked crust and return to the oven for 18-22 minutes.
Cool and then sprinkle with powdered sugar.