Gluten-Free Lemon Bars Recipe
Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Paleo
Recipe & photo credit: Simone Miller @zenbelly
If you could bite into the perfect summer day, we imagine it would taste a lot like these luscious lemon squares. Delightfully grain-free and paleo friendly, this honey sweetened one-pan dessert is a perennial crowd-pleaser, perfect for backyard BBQs and beach day picnics. We love pairing the bright, sunny zing of fresh citrus with swirls of sweet, local honey (or swap in maple syrup for a delicious twist!) for our smooth and tangy lemon curd, which is layered atop a rich and buttery cassava flour crust. A generous dusting of powdered sugar atop your baked and cooled bars is the crowning glory to this classic American treat.
On their own, eggs, butter, lemon, and honey are all great things. But put them together though and something truly epic happens. The result is a flavor combo that just feels like sunshine. These paleo and nut-free lemon bars are so easy to make and are a guaranteed showstopper for any special occasion like...you know...Tuesday. Try this one out asap!
- 1 cup / 140 grams Otto's Naturals - Cassava flour (if not weighing, whisk your flour before scooping)
- 1 teaspoon lemon zest (make sure to zest before juicing)
- 6 tablespoons butter (or cold ghee or palm shortening)
- 3 tablespoons honey (or maple syrup)
- 1 egg white (reserve the yolk for the filling)
- ¼ teaspoon sea salt
- 1 egg yolk
- 4 whole eggs
- ½ cup lemon juice (or lime, or a combo)
- 1 cup honey
- 1 tablespoon lemon zest (make sure to zest before juicing)
- 3 tablespoons Otto's Naturals - Cassava flour
- Powdered sugar for dusting (optional)
- Preheat oven to 325 degrees Fahrenheit and grease an 8” x 8” baking dish. Line with parchment paper and then grease the parchment.
- In the bowl of your food processor, pulse the Otto's Naturals - Cassava flour, lemon zest and sea salt a couple of times to mix.
- Add the butter and pulse 8-10 times, or until the mixture is the texture of coarse crumbs.
- Add the honey and egg white and turn it on for a few seconds, so the mixture just starts to come together. Scrape down the sides and turn on again, until the mixture comes together into a ball. (Alternately, if you don’t have a food processor, you can cut in the butter with a pastry cutter and mix in the remaining ingredients by hand.)
- Press the dough into the prepared pan, bringing the sides up about an inch.
- Bake for 15 minutes, or until it’s just dry to the touch.
- Meanwhile make the filling: In a large bowl, whisk together the filling ingredients.
- Make sure the filling is well blended, and then pour the filling into the war par-baked crust. Return to the oven for 20-25 minutes, until just set.
- Allow to cool completely before using the parchment to pull it out of the pan. Cut as desired and dust with powdered sugar, if using.