Best Gluten-Free Lemon Bars
Ingredients
Crust
- 1 cup melted butter
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 cups plus 2 tablespoons gluten-free flour
Filling
- 2 cups sugar
- 6 tablespoons gluten-free flour
- 6 eggs
- 1 cup lemon juice
- Confectioners sugar for dusting
Preparation
Preheat oven to 325°F and line a 9x13 inch glass or ceramic baking pan with parchment paper around all sides and bottom.
Mix butter, sugar, and vanilla.
Add in flour until mixed completely; the batter will be thick.
Press the mixture evenly into the bottom of the dish.
Bake for 20-22 minutes until lightly brown.
Use a fork to make little holes along the crust to help the custard stick.
Sift sugar and flour into a medium bowl for the filling.
Add eggs and lemon juice and whisk until combined.
Pour the filling over the crust and bake for 22-26 minutes until no longer jiggling.
Allow to cool at room temperature for two hours and then in the refrigerator for 1-3 hours before cutting.
Dust with confectioners sugar.
Serve or keep in the fridge.
