Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour (1:1 blend)
- ½ cup almond flour
- ¼ cup powdered sugar
- ½ tsp fine salt
- 8 tbsp (113 g) cold unsalted butter, cut into cubes
- 3 large eggs (room temp)
- 1 cup granulated sugar
- ⅓ cup freshly squeezed lemon juice (about 2-3 lemons)
- Zest of 2 lemons (about 2 tbsp)
- 3 tbsp gluten-free all-purpose flour or cornstarch for a silkier set
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 pan with parchment, leaving overhang.
- Make the crust: Cut cold butter into flours, sugar, and salt until pea-size crumbs form, then press firmly into the pan. Blind-bake for 12 minutes.
- Whisk the filling: Beat eggs and sugar until smooth, then add zest, lemon juice, and flour/cornstarch. Strain for a smooth top, if desired.
- Pour the filling onto the hot crust and bake for 18 minutes at 350°F until the center is just set (gentle jiggle). Cool for 10-15 minutes before cutting.
Notes
Serve chilled for a firmer texture and garnish with powdered sugar or mint. These bars can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free