It’s that time of the year when my meyer lemon tree gives me a whole heap of lemons. And when that happens I’m either giving the lemons away or I’m making lemon desserts.
Note: For other lemon desserts, go to the Recipe Index and search on ‘lemon’ – there’s about 14 lemon recipes that you can try :)
The first lemon dessert for this season are the gluten free (and dairy free) lemon bars. The bars, a classic dessert, are a little sweet and a little tart. Delicious!
This recipe has been adapted from Gluten free On A Shoestring.
1 2/3 cups (233g) gluten free plain flour
1/2 (58g) cup icing sugar
1/2 teaspoon salt
zest of 1 large lemon
9 tablespoons (126g) unsalted dairy free butter, melted and cooled
1 cup (200g) caster sugar
3/4 teaspoon baking powder
2/3 cup freshly squeezed lemon juice
1) Preheat your oven to 325F. Grease an 8-inch square baking pan, line with baking paper that overhang the sides, and grease the baking paper. Set the pan aside.
2) In a medium sized bowl, combine 1 cup (140g) of the flour, icing sugar, salt and lemon zest and whisk to combine, breaking any clumps of lemon zest.
3) Add the butter and mix with a fork until well combined. Press the mixture into the bottom on the prepared baking dish in an even layer. Place the baking dish in the centre of the preheated oven and bake for about 15 minutes or until firm. Remove from the oven and allow to cool briefly.
4) In a medium sized bowl, place the eggs, sugar, baking powder, lemon juice and remaining 2/3 cup (93g) flour, whisking vigorously to combine after each addition.
5) Pour the custard mixture onto the baked crust and return the pan to the centre of the oven. Bake until just set (20 to 25 minutes). The custard is set when it does not jiggle more than a tiny bit in the centre when the pan is gently shaken back and forth. Remove the pan from the oven and allow to cool in the pan for about 20 minutes.
6) Place in the refrigerator to chill until firm, about 2 hours and up to overnight. Remove the bars from the pan by running a butter knife or thin spatula around the perimeter of the baking dish, and then lifting the bars out of pan by the overhung pieces of baking paper. Dust lightly with icing sugar and slice into 9 or 12 squares with a large knife. Serve chilled.
These bars are light, tangy, not overly sweet and refreshing. The crust is buttery. The lemon custard (curd) is so creamy. Perfect for morning or afternoon tea. And so easy to make. Try stopping at one!
“If life wanted to hand me lemons I was not only going to make lemonade, but I’d use the zest for cookies, plant seeds for future fruit and turn the rind into compost to grow flowers, all the while giving thanks for lemons.” ~ Bridgette Mongeon