Ina Garten’s Lemon Bars {Gluten Free Version}

a delicious shortbread crust with a creamy tangy lemon filling! I can’t think of a better springtime desert!

I love Ina Garten, The Barefoot Contessa and her delicious recipes, but I miss eating things I used to since being days diagnosed with celiacs disease.

I took Ina’s delicious Lemon bar recipe and made it gluten-free and tweaked just two other things. Her recipe calls for a half a pound of butter which equals two sticks (I made it easy on you so you don’t have to google that). I also use salted butter instead of unsalted and added just a little bit more salt to the original recipe. I made and tested this recipe with my favorite gluten-free flour found here. These measurements with this flour blend work perfectly in her recipe.

Don’t overbake! The perfect lemon bar has a filling that is slightly jiggly like a Jell-O, but not runny. If you overcook, lemon bars, the filling will be too firm and not as delicious.

I hope you enjoy this gluten-free version of Ina Garten’s lemon bars.

Ina Garten’s Lemon Bars {Gluten Free Version}

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Ingredients Method Notes

Ingredients

  

Crust

• 2 sticks butter at room temperature
• 1/2 cup granulated sugar
• 2 cups Gluten Free Flour blend*
• 1/4 tsp kosher salt

Filling

• 6 large eggs at room temperate
• 3 cups granulated sugar
• 2 Tbsp grated lemon zest (4-6 lemons)
• 1 cup Freshly squeezed lemon juice
• 3/4 cup Gluten free flour blend*
• powdered sugar for dusting

Method

 

1. Preheat the oven to 350°F

Crust

1. For the crust, cream together the butter and sugar, until light in the bowl of a stand mixer.
2. Combine the flour and salt. With the mixer on low, add to the butter mixture just until mixed.
3. Dump the dough into a 9 x 13 baking dish and flatten and press into the pan to make a crust building up a half inch edge on all sides.
4. Bake the crust for 15 to 20 minutes until very lightly browned. Leave the oven on.

Filling

1. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
2. Pour immediately over the crust and bake for 30 to 35 minutes until the filling is set. Let cool at room temperature. *mine are typically done in 27-28 minutes.
3. Once cooled dust with powdered sugar and enjoy

Notes

*This recipe was tested using the Cup 4 Cup Gluten free flour blend.

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XO, Carly