Lemon Bars

Allergy Friendly + Gluten Free + Vegan

Makes: 

16 2" x 2" bars

Prep Time: 

30 minutes plus 30 minutes inactive

Cook Time: 

60 minutes

Difficulty: 

Medium

Zest up your next celebration with our allergy-friendly Lemon Bars! Tangy, sweet filling on top of buttery shortbread makes these mouthwatering dessert squares a perfect take-along to any event.

Ingredients

For the Crust

 

1 1/4 cup Hungry Harry's All Purpose Flour Blend

1/2 cup allergy friendly butter replacer or coconut oil, softened

1/4 cup confectioners sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

 

For the Filling

 

1/3 cup Hungry Harry's All Purpose Flour Blend

1/4 cup allergy friendly butter, butter replacer, or coconut oil

3/4 cup granulated sugar

1/2 cup lemon juice – from 2 large lemons

zest from 2 lemons

1 teaspoon baking powder

1/8 teaspoon salt

confectioners sugar, for dusting

 

How To:

1. Begin by making the crust. Preheat oven to 350F. Grease an 8" × 8" glass baking dish, or fully line with parchment paper.
2. In a large bowl, stir together softened butter, confectioners sugar, and vanilla. Add flour and salt and mix until crust is formed.
3. Transfer the mixture to the prepared baking dish. Press the crust evenly into bottom of the baking dish, and up the edges about an inch. This will prevent the filling from going beneath your crust.
4. Refrigerate for 30 minutes.
5. Bake for about 25-30 minutes, or until light golden brown. While crust is baking, prepare your filling.
6. In a large bowl, whisk together the melted butter, sugar, lemon juice, and lemon zest.
7. In a separate bowl, stir together All Purpose Flour, baking powder, and salt.
8. Whisk the dry ingredients into the wet until combined.
9. When the crust is out of the oven, pour the filling on top while the crust is still warm.
10. Bake for 18 - 20 minutes, or until bubbles have formed all over the top, and the bars have begun to set. The middle may still be a bit jiggly, but will set up more as the pan cools.
11. Cool completely in the pan on a wire rack, or chill in refrigerator.
12. Cut into 16 2" x 2" squares with a sharp knife. Serve chilled, dusted with confectioners sugar immediately before serving.