Gluten Free Lemon Bars, low glycemic and sugar free options | Skinny GF Chef healthy and great tasting gluten free recipes

Apr 15, 2012

Gluten Free Lemon Bars, low glycemic and sugar free options


I have always loved lemon bars so this was a fun recipe to work on!   I've made them with blond coconut palm sugar and with honey. I've used part sugar and part liquid Stevia and have included sugar free options for you too. If you use Almond flour it needs to be very fine, do not use almond meal.  I usually use my favorite Gluten Free Flour blend and have included the recipe.  Once you have your preferences down you can make these in no time!  I hope you enjoy them as much as we do!  Let me know OK?
Gluten Free Lemon Bars

Makes 12 servings (squares).

 Ingredients:

The Crust
  • 1/3 cup granulated cane sugar. Or for low glycemic use blonde coconut palm sugar or honey. Or use a sugar free equivalent, like Erythritol or Splenda
  • 1/2 cup (1 stick) cold unsalted butter, cubed plus 1-2 tablespoons olive oil or coconut oil, as needed
  • 2 cups gluten free flour mix (see recipe below) or 2 cups almond flour for lower carb
  • 1/4 teaspoon salt
  • 1 tablespoon psyllium husks  (not needed if using almond flour)
The Filling
  • 4 large eggs
  • 1 1/3 cups cane sugar. For low glycemic use blond coconut palm sugar or honey. For sugar free use Erythritol or Splenda
  • One whole medium lemon, scrubbed, seeded and cut into chunks.  Don't loose the juice when cutting
  • 1/2 cup (1stick) cold unsalted butter, cubed
  • 2 tablespoons almond flour or cornstarch
  • 3/4 teaspoon salt
Instructions:
  1. Preheat the oven to 350 degrees and lightly spray the bottom of an  9 or 10 inch baking pan with cooking spray or line with parchment.
  2. In your food processor or with a pastry cutter, mix sugar, flour, salt, psyllium and and butter until the mixture is crumbly. Add a little olive oil or coconut oil and squeeze together the crumbs until moist. Press the mixture into the bottom of the prepared pan and bake about 20-25 minutes or until just brown.
  3. Using the food processor again.  No need to clean out.  Add the lemon chunks with the sugar and process until lemon is finely chopped. Add butter and process.  Add the eggs, cornstarch, salt and process until thick and creamy.  Scrape down and pulse again.  You can also do this in the blender. Pour the mixture over the baked crust and return to the oven until “set” about 35-40 minutes
  4. Cool completely on a wire rack, then cut into 12 squares.  Dust with a little confections sugar using whatever sugar or sugar free alternative you prefer.  Grind it to powder in a coffee mill. 
Flour blend- combine all flours in a large tupperware and shake well.  Use 2 cups 

1 1/4 cup (170 g) brown rice flour
1 1/4 cup (205 g) white rice flour
1 cup (120 g) tapioca flour
1 cup (165 g) sweet rice flour (also known as “glutinous” rice flour or under the brand name, Mochiko.)

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