GLUTEN FREE LEMON BARS

Gluten free, dairy free and Kosher for Passover these Lemon Bars perfectly satisfy your holiday and/or year round gluten free baking needs. They keep in the fridge for up to a week and freeze amazingly well.

By: Jamie Geller

Prep Time

20 Mins

Cooking time

50 Mins

Preference

Parev

GLUTEN FREE LEMON BARS

    Ingredients

    • ¾ cup extra virgin olive oil
    • 4 Tablespoons sugar
    • 1 Tablespoon pure vanilla extract
    • ¼ teaspoon kosher or sea salt
    • 5 cups finely ground almonds
    • Zest from 1 large lemon

    Method

    Crust

    1

    Preheat oven to 175°C. Line a 9” x 13” baking sheet with parchment paper and grease well.

    2

    In a large bowl, mix olive oil, sugar, vanilla, salt, almonds, and lemon zest until just combined.

    3

    Press crust into and up the side of the lined sheet pan.

    4

    Bake at 175°C until lightly browned, about 15 to 20 minutes. Set aside.

    Filling

    5

    In a large bowl whisk together sugar, potato flour, zest, and salt to break up potato flour clumps. Add eggs and lemon juice and whisk until smooth.

    6

    Gently pour filling into baked crust. Bake at 175°C for 20 to 30 minutes until the centre is no longer jiggly.

    7

    Cool completely before chilling in the fridge for a few hours or overnight.

    8

    Slice into bars and garnish with icing sugar just before serving if desired.

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