Lemon Bars (Gluten Free)

I’m going to go ahead and say that it’s not right to love a virtual space this much. Look around! Make it Naked is all grown up. I’ll be hanging out right here at makeitnaked.com from now on. Click around. Tell me what you think. Tell me you love it. Tell me you’ve never seen anything so beautiful.

I also updated the Links page. It’s a page full of talent and fun. Be prepared to lose the rest of your day if you go there.

Oh, I also made some lemon bars to celebrate. Why lemon bars? Because they match the new design. I’m so not kidding. I understand that I’m not right in the head. But tell me that yellow doesn’t look pretty with the green. You dig my crazy.

Not only are they pretty but they’re gluten free! The crust is buttery, crisp and made from some pretty common gluten free flours. The lemon layer is tart but not too tart. Just right. I shared these with friends and failed to tell them they were gluten free. No one noticed.

So there’s been a lot of dessert lately. This ice cream. These cookies. And now these lemon bars. I’m not sorry, but I do feel something healthy coming on. Something fresh, something summery and of course, something that matches this new space. Special thanks to the most patient, willing, brilliant web designer ever. Thanks Chad!

For the crust:
3/4 cup almond flour/meal
1/4 cup coconut flour
1/4 cup powdered sugar, plus more for dusting
1 stick (8 tablespoons) butter (cold and chopped into smaller pieces)
1/4 teaspoon kosher salt

For the lemon layer:
2 eggs
3/4 cup sugar
1 tablespoon lemon zest (3 small lemons)
1/3 cup lemon juice (4 small lemons)
1/3 cup gluten free oat flour

Directions:
1. Preheat oven to 350. Grease a 9×9 baking dish and set aside.
2. Pulse all crust ingredients (from almond flour to kosher salt) in a food processor until combined. The mixture should resemble cookie dough.
3. Bake crust about 15-20 minutes. Edges will brown.
4. Meanwhile, whisk together all lemon layer ingredients (from eggs to oat flour).
5. When the crust is done baking alone, remove and pour the mixed lemon layer on top.
6. Bake for another 20 minutes. A knife placed in the center will come out clean when the bars are done. Let cool completely and dust with powdered sugar. Enjoy. Store in refrigerator.

25 thoughts on “Lemon Bars (Gluten Free)”

Mattie on June 10, 2012 at 10:34 pm said:

Wow gorgeous site. I love all of your recipes. Congrats on the new design. It is awesome!

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- Krissy on June 14, 2012 at 10:25 pm said:
  
  Thanks so much!
  
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Nick (Macheesmo) on June 10, 2012 at 10:39 pm said:

All grown up indeed! LOVE it Krissy. Nice work.

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- Krissy on June 14, 2012 at 10:25 pm said:
  
  Thanks Nick!
  
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Shelly on June 10, 2012 at 11:50 pm said:

absolutely, positively, gorgeous!! and holy moly.. when i tasted the lemon bar i thought – man, it’s a shame krissy couldn’t eat these!! fooled the small family’s tastebuds for sure! you have a true talent and i am so proud of you!

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- Krissy on June 14, 2012 at 9:01 pm said:
  
  Oh I enjoyed some Thanks!
  
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Marie Hanna on June 11, 2012 at 6:50 am said:

I love the new look! It looks very organized, just like you and the lemon bars really take the cake! ha ha ha I love following your growth as a gluten-free baker. You are making it look so easy!

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- Krissy on June 14, 2012 at 9:00 pm said:
  
  Thanks Auntie! So excited to see you soon! Love you!
  
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Christina Montemurro on June 11, 2012 at 8:06 am said:

The new design looks fantastic. And the photo of the lemon bars on the yellow plate is just about too beautiful to be real. Keep up the amazing work!

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- Krissy on June 14, 2012 at 9:00 pm said:
  
  Thank you so much!
  
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Sissy on June 12, 2012 at 9:45 pm said:

Congratulations! It looks beautiful!

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- Krissy on June 14, 2012 at 9:00 pm said:
  
  Thanks sis.
  
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Rachel on June 13, 2012 at 8:03 am said:

I can’t wait to make these- they look incredible. I love the new website- its yummy looking!

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- Krissy on June 14, 2012 at 8:59 pm said:
  
  Thanks Rach!
  
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Maria P on July 3, 2012 at 12:22 pm said:

These lemon bars are perfection on a plate!!

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- Krissy on July 3, 2012 at 6:16 pm said:
  
  Thanks Maria!
  
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Kristin on July 24, 2012 at 4:12 pm said:

Hi there,

Love your site! My father in-law has celiac so I am always looking for gluten-free recipes. Just wanted to point out that not all oats are gluten-free so just make sure you get the GF if making your own oat flour (or buying it) and need this to be completely GF.

Thanks for all the great recipes!
Kristin

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- Krissy on July 26, 2012 at 8:53 pm said:
  
  Thanks so much for pointing that out. I went ahead and edited the post to make sure to say GF oat flour!
  
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EM-MV on January 12, 2013 at 7:36 pm said:

Thanks for a gluten free recipe with butter: what would lemon squares be without butter? They turned out great but here are the changes I made:
For the shortbread, I used white sugar instead of confectionary, and food-processed it with and 1 tsp lemon zest. The sugar gets all yellow and lemony. I also added 1 tsp roughly chopped fresh rosemary to the flour and butter before processing it again.
I will definitely double the custard when I make it again. I can’t eat oat flour either so I subbed brown rice flour. Thanks again.

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- Krissy on January 17, 2013 at 12:32 pm said:
  
  Glad you enjoyed them!
  
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Vera Brown on April 1, 2013 at 8:53 pm said:

Why do we have to always print anywhere up to 10 pages to get through the comments, to finally get the recipe. Isn’t reading the comments enough???

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Krissy on April 1, 2013 at 9:10 pm said:

You don’t have to print that much. Just highlight what you’d like to print and hit “print selection.” We’re working on a “print recipe” feature. Sorry for any inconvenience. Have a great night!

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