Made with a rich, buttery, nutty shortbread crust and topped with a sweet and tangy lemon curd, these gluten free lemon bars with almond shortbread crust are the best lemon bars you’ll ever have. Seriously, they are lemon bar perfection!
(links below are the gluten free & celiac safe products I used in this recipe)
- 1/2 cup Mariani slivered blanched almonds
- 1 cup gluten free 1:1 flour
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cold, cut into 1/2 inch chunks
- 1 teaspoon vanilla bean paste (or sub pure vanilla extract)
- 8 tablespoons unsalted butter, sliced into 1 tablespoon pieces
- 2 tablespoons packed lemon zest
- 1 1/3 cups granulated sugar
- 1/8 teaspoon fine sea salt
- 3 eggs
- 3 egg yolks
- 1 cup lemon juice
powdered sugar, for serving
Preheat oven to 375 degrees. Line an 8 x 8-inch baking pan with parchment paper on all sides. Allow parchment paper to hang over the sides of the pan, this will allow you to remove bars easily once chilled.
Add almonds to a small skillet and place over medium-low heat. Heat the almonds, stirring frequently, until fragrant and light golden brown, about 5 minutes. Remove from heat.
Once almonds have cooled, place them in the bowl of a food processor. Pulse until almonds reach a coarse sand like consistency. Add gluten free flour, sugar, and salt. Pulse a few times to combine. Add the butter and vanilla bean paste. Pulse until the butter is incorporated and the dough forms large clumps.
Press the dough evenly into the bottom of the prepared pan using the back of a spoon or measuring cup. Bake for 15 minutes or until the edges are golden brown. Remove from the oven and while the crust is still hot, press down again with the back of a spoon or measuring cup. Set aside to cool.
Reduce oven to 325 degrees.
Place butter and lemon zest in a medium size bowl. Place mesh strainer over the bowl, set aside.
In a medium sized saucepan, whisk together the sugar, salt, eggs and egg yolks. Gradually whisk in the lemon juice. Place saucepan over medium low heat and cook, whisking continuously, until the mixture has thickened enough to coat the back of a spoon and reaches 160 to 165 degrees, about 5 to 10 minutes.
Immediately pour the hot liquid through the mesh strainer into the bowl of butter and lemon zest (this removes any pieces of cooked egg). Whisk until the butter is incorporated and there are no clumps of lemon zest.
Pour the lemon curd over the baked crust. Bake for 15 to 20 minutes, until the center wobbles like firm Jello-O when you gently shake the pan. Remove from the oven and let cool for 60 minutes, then transfer to the refrigerator to chill for atleast 3 hours or overnight.
Once bars are chilled, run a knife along all edges of the pan. Grabbing the parchment paper, lift the bars out of the pan and onto a cutting board. Using a large sharp knife, cut the bars into 16 squares, wiping the knife clean after each slice. Dust with powdered sugar just before serving.
Keywords: lemon bars, lemon curd, gluten free lemon bars