With summer right around the corner, it's time for some fruity, refreshing desserts! These gluten free and dairy free lemon bars will be the perfect treat on a hot night. Enjoy with some vanilla ice cream (like Lactaid Dairy Free Vanilla Ice Cream) or some sparkling flavored water (like my favorite: Lime LaCroix).
Here are the details to make these delicious treats!
Ingredients
For the Crust:
-2 Cups Gluten Free Baking Mix (I use Aldi's G-Free Baking Mix. The only other one I would recommend is Bob's Red Mill GF Baking Mix)
-1/3 Cup of Granulated Sugar
-1 cup melted Dairy Free Butter (may need more, I melted a tiny bit more to mix thoroughly).
-1 TSP Baking Powder
For the Lemon Filling:
-1 1/2 Cups of Sugar
-1/2 Cup Fresh Lemon Juice (I used store bought lemon juice but want to try it again with fresh squeezed lemon juice)
-4 Large Eggs, Beaten
-1/4 Cup Gluten Free Baking Mix
*Powdered sugar will be used as a topping after it is done baking*
Directions
1. First, line a 9x13 baking dish with parchment paper. It works without the paper, but not as well. The first time I made these, I used olive oil spread around with a paper towel.
2. Preheat the oven to 350 Degrees Fahrenheit.
3. For the crust: Use a mixer (I have a handheld mixer) to cream butter and sugar together. Slowly add in gluten free baking mix and baking powder. May need to add more melted butter until all of the baking mix and baking powder is mixed in.
4. Press your dough into the parchment lined baking dish. Spread this out as evenly as possible using a spatula, spoon, or back of your hand.
5. Bake for 20 minutes at 350 degrees or until lightly brown.
6. While it is cooking, mix all of the ingredients for the lemon filling together. Make sure there are no lumps by using a mixer.
7. Once the crust has finished baking, pour the lemon mixture on top and return to the oven for another 30 minutes, or until the center is set.
8. Leave out or chill in the fridge for 1-2 hours. Dust with powdered sugar once they are fully cool.
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