Description
Delicious low FODMAP and gluten-free lemon bars. A perfect spring and Easter dessert! Sweet, but also tangy and refreshing. Low in lactose.
Ingredients
Scale
For the bottom
- 230 g (2 sticks or 1 cup) butter or lactose-free margarine
- 100 g (1/2 cup) sugar
- 1 tsp vanilla extract
- 250 g (2 cups) gluten-free flour mix (I use Schär Mix It Universal)
- 1/2 tsp salt
For the filling
- 400 g (2 cups) sugar
- 240 ml (1 cup) lemon juice
- 6 large eggs, at room temperature
- 50 g (1/2 cup minus 2 tbsp) gluten-free flour mix
- Icing sugar for dusting
- A 30x20 cm (12x8 inches) baking tin
Instructions
- Preheat the oven to 175 degrees Celsius (350 F). Line a baking tin with baking parchment. Leave an edge of the baking parchment sticking out, so you can easily lift the lemon bars out of the baking tin.
- Melt the butter in a pan over low heat. Then set aside to cool slightly.
- For the bottom, mix the melted butter, sugar, vanilla extract, and salt in a bowl. Stir this together with a whisk.
- Then add the gluten-free flour little-by-little and stir with a whisk until a smooth mixture.
- Pour this mixture into the baking tin and spread it over the bottom of the baking tin with the back of a spoon. Smooth it out.
- Bake the bottom in the oven for 18-20 minutes. The bottom should still be quite light, only slightly browned on the edges.
- For the filling, sift the sugar and gluten-free flour in a mixing bowl. Add the eggs and lemon juice and beat with a whisk until everything is combined.
- Pour the filling onto the base. Bake the lemon bars in the oven for 20-25 minutes. They are good when the center of the bars is reasonably firm and no longer wobbly.
- Remove the lemon bars from the oven and let them cool completely. Then place them in the refrigerator for at least 2 hours until cool and firm.
- Dust the lemon bars with icing sugar before serving and cut them into squares. Wipe the knife clean in between to cut nice squares.
Notes
Storing the bars: you can store the lemon bars in the fridge for about 4 days in a closed box. You can also freeze them. Pack them into a box or bag in the freezer and put some aluminum foil or plastic foil in between the bars to stop them from sticking together.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Dessert
- Method: Oven
- Cuisine: International