Gluten and Dairy Free Lemon Bars
These gluten and dairy-free lemon bars feature a golden, shortbread crust and a silky, rich lemon curd for the brightest, warm-weather treat! These nostalgic bars are remade to be grain-free AND dairy-free, extra indulgent by making them extra thick, and they become even more memorable with a whipped cream flower piped on top.
Ingredients
For the shortbread crust:
- 180 grams dairy free butter
- 100 grams granulated sugar
- 200 grams almond flour
- 210 grams tapioca flour
For the lemon filling:
- 160 grams lemon juice
- 70 grams water
- 250 grams granulated sugar
- 85 grams dairy free butter
- 4 whole eggs 4 eggs, plus 4 egg yolks
- 4 egg yolks
Instructions
- Preheat your oven to 350°F.
- In a food processor, combine the dry ingredients for the shortbread crust and pulse to mix.
- Add the cubed dairy-free butter and pulse again until the mixture begins to come together and forms a soft dough with no visible butter pockets.
- Press the dough evenly into a parchment-lined baking dish and bake for about 30 minutes, or until the crust is just set and lightly golden around the edges. Set aside to cool.
- Zest and juice your lemons. Place the zest in one small bowl and the juice in another. Be sure to use glass or plastic bowls and utensils to avoid any metallic taste in the curd.
- Make the Lemon Sugar. In a glass mixing bowl, add the sugar and sprinkle in the lemon zest. Use your fingers to rub the zest into the sugar until fragrant and fully combined. This helps release the natural oils and flavor from the zest.
- Add the eggs and egg yolks to the sugar mixture and whisk until it lightens in color and becomes slightly frothy.
- Pour in the lemon juice and water, and whisk until smooth and fully incorporated.
- Set up a double boiler by placing the bowl over a saucepan with 1–2 inches of simmering water, ensuring the bowl doesn’t touch the water. Stir the mixture constantly until it thickens into a rich curd. It’s ready when it slowly drips off a spatula in thick droplets and briefly holds a line when you run the spatula through it.
- Remove from heat and strain the curd through a fine mesh sieve to remove the zest (optional if you prefer a smoother texture).
- Stir in the dairy-free butter until melted and fully incorporated.
- Pour the lemon curd over the pre-baked crust and return to the oven for 10–12 minutes. The filling should be set around the edges but have a slight jiggle in the center. Let cool completely before slicing into squares.
- Top with whipped cream flowers or dust with powdered sugar for a pretty, finished touch.