Refreshing gluten-free lemon bars are a terrific treat pool side with any outdoor activity over the warmer months! They are also delicious as a formal dessert served at the table after a dinner. Served up with a side of coconut whipped cream or even accompanied by some fresh berries, and of course some coffee or tea. Yum!
This recipe comes from a wonderful company (the founder is an amazing woman at her peak in sports; crossfit enthusiast and avid weight lifter) that creates grain-free mixes, using mostly coconut, cassava and potato in some of the mixes. Yikes, you’re saying this is not paleo. Right, but these days talking about a dessert is not an everyday affair and frankly I do not eat these bars every day or even weekly. I find many paleo desserts with just as high or higher carbs and a horribly high glycemic index. Higher than some of the “standard” recipes. I do well with a paleo, paleo-ish and a clean dessert when I want one. My activity is high, I burn it and I am lean. My labs are excellent, so this shows a treat now and then is not hurting this body, and hopefully not yours if you are ready for a treat now and then in your program.
I am not going to preach that this is paleo, it is not and this site is all about doing what is best about your own body, and the paleo diet is what is the base that got me and thousands on the right track to health. Once one is on top of their game in health and lifestyle basics and humming along, a treat now and then will not hurt. The grains and legumes are what kill my digestive system; plus I am celiac and gluten is not even an option. The mixes by this company are certified gluten-free and I feel great after eating a slice, so there you have my view on this topic. 🙂
Now have fun with this delicious recipe and enjoy your day, and be sure to also enter my fun and latest PaleOmazing giveaway too!Print
Refreshing gluten-free lemon bars are a terrific treat pool side with any outdoor activity over the warmer months! They are also delicious as a formal dessert served at the table after a dinner served up with a side of coconut whipped cream or even accompanied by some fresh berries, and of course some coffee or tea. Yum!
- 1 ¾ cups XO Baking All Purpose Flour (approx. 120 grams)
- 2/3 cup powdered sugar
- ¼ cup cornstarch or arrowroot powder
- ¾ teaspoon fine salt
- 1 ½ sticks (6 oz) cold unsalted butter
- Lemon Filling
- 4 large eggs
- 1 1/3 cups sugar
- 3 tablespoons XO Baking All Purpose Flour
- Zest from 2–3 lemons
- 2/3 cup fresh lemon juice
- 1/3 cup milk
- 1/8 teaspoon fine salt
- Preheat oven to 350F.
- For crust, combine all dry ingredients in the bowl of a food processor, or electric mixer with paddle attachment.
- Mix in cold butter until uniform crumb mixture forms.
- Press into the bottom of an ungreased 9×13 inch baking pan or dish.
- Bake for 20 minutes; until crust is lightly golden.
- Lower oven temperature to 325F.
- Meanwhile, while crust is baking, prepare the lemon filling.
- With an electric mixer combine all ingredients together.
- Remove crust from oven and immediately pour lemon filling over crust.
- Bake for 20-25 minutes, until middle of filling is set.
- Cool before serving.