Gluten Free Lemon Squares
Sweet enough, tart enough, lemony enough… If you love lemon anything as much as I do, you will fall in love with these bars!
I don’t know what it is about lemons and the middle of summer, but I am always looking for excuses to use them in my cooking and baking. I feel like the perfect balance between sweetness and tartness just sparks a little joy with every bite.
These lemon bars are not only gluten free, but also dairy free. They are light and made with all natural ingredients, and they couldn’t be easier to make. The hardest part is juicing all the lemons, but the pro is that you get your arm workout in for the day!
Ingredients for the Crust 
Ingredients for the Custard
I love topping these with a little powdered sugar, I really feel like it sweetens these up just the right amount. If you prefer to keep these clean and healthy, you can also top them with some desiccated coconut instead, but, a little powdered sugar never killed anyone right?
Gluten Free Lemon Squares
Ingredients
For the Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp pink Himalayan salt
- 1/4 cup maple syrup agave would work, too
- 1/3 cup coconut oil melted
- 1 1/2 tsp vanilla extract
For the Custard
- 3 whole eggs
- 1 egg yolk
- 3/4 cup fresh, squeezed lemon juice about 6 large lemons
- 1/2 cup maple syrup
- 1 tbsp lemon zest
- 1 tbsp tapioca starch corn starch would work, too
- 1 tbsp coconut flour sifted
Instructions
To make the Crust
- Preheat oven to 350° F and line an 8 x 8 baking pan with parchment paper, or generously grease the pan with coconut oil.
- In a large bowl, mix together the almond flour, coconut flour and salt until combined.
- Add in the rest of your ingredients, maple syrup, coconut oil and vanilla and mix together until well combined.
- Press the dough evenly onto the bottom of your prepared baking pan, and bake for 15 minutes.
To make the Custard Filling
- While the crust is baking, in a large bowl, add eggs, egg yolk, lemon juice, maple syrup and lemon zest and whisk together until batter is nice and smooth.
- Using a small sieve, sift together the tapioca starch and coconut flour into the mixture, helping the coconut flour pass through with your fingers, and whisk to combine. Don't skip this step, or your filling will be grainy.
- Once the crust is done baking, remove from the oven and pour mixture directly on top. Reduce your oven to 325° F and bake for another 22-25 minutes, until the filling has set.
- Let cool at room temperature before transferring to the fridge to chill for at least 4 hours. When you are ready to serve, dust the top with powdered sugar if you'd like, cut into squares and enjoy!
Notes
