Lemon Bars (gluten-free)

By Lydia Wallie, Nutrition Director

Prep Time: 25 minutes

Bake/Cook Time: 35 minutes

Ingredients

Crust:

  • 3/4 cup Cassava Flour

  • 3/4 cup Tapioca Flour

  • 3 tbsp Honey

  • 1/2 tsp Salt (Himalayan, Celtic, or Sea)

  • 3 tbsp Butter (room temperature)

  • 1 Egg 

Filling:

  • 3/4 cup fresh squeezed Lemon Juice (about 4-5 medium lemons)

  • 4 large Eggs

  • 1/2 cup Honey

  • 1/4 cup Butter (room temperature)

  • pinch of Salt (Himalayan, Celtic, or Sea)

  • 1 tbsp Tapioca Flour

Directions

Crust:

  1. Preheat the oven to 350 degrees and line an 8x8" square baking dish with parchment paper.

  2. Mix together the crust ingredients and press the dough into the bottom of the parchment-lined baking dish.

  3. Bake the crust for 18-20 minutes. While it’s baking, make the filling.

Filling:

  1. Turn the stove to high heat and place a medium-large saucepan on with 1 inch of water. Turn down to medium heat once it boils. You want it at a slow boil.

  2. In a blender, blend together all the filling ingredients. The butter may still be clumpy but that’s fine.

  3. Pour filling into a medium heat-safe bowl (a pot works well).

  4. Place the bowl with filling ingredients in the boiling water so it sits on the saucepan. The filling and water do not mix!

  5. Whisk the filling continuously until it thickens. This may take around 5-10 minutes. Around the time the crust is finished baking is when you will probably be done with the filling. The filling is ready when it has thickened to a custard texture.

  6. Pour the filling evenly on top of the crust that is right out of the oven.

  7. Turn the oven temperature down to 325 degrees and bake for 15 minutes.

  8. Remove from the oven, cool to room temperature, then place in the fridge. When it’s cool you can cut it.

Crystal JuarezComment