Love these Lemon Bars

Certain desserts are just so indescribably delicious that one small portion satisfies many cravings. Lemon bars fill that bill for me and many folks.

I’d developed the crust, but the filling was just not coming together. It was then that I read a recipe in a book by Cybele Pascal, called The Allergen-free Baker’s Handbook. Her filling recipe is fantastic and I actually find it funny that making this allergen-free version is so much easier and faster than the traditional version, which uses an egg-yolk-based lemon curd. It’s just as delicious, but doesn’t have eggs in it and is extremely easy to whip together! Enjoy! [Editor’s note: As a sucker for all things citrus, I can vouch that these lemon bars will have you licking the pan!]

Allergen-free Lemon Bars

Yield: 16 bars
Preparation time: 15 minutes
Chilling time: 20 minutes
Baking time: 1 hour

Crust

½ cup or 112 grams coconut oil
1 cup or 109 grams sorghum flour
1 cup or 112 grams almond meal
2 tablespoons maple syrup
½ teaspoon salt
1 tablespoon water

Filling

4 ½ teaspoons EnerG egg replacer mixed with 6 tablespoons plain unsweetened almond milk
¾ cup sugar
Juice of 2 large juicy lemons totaling ½ cup juice.
Zest from 2 lemons
1 teaspoon vanilla
½ teaspoon baking powder
1/8 teaspoon salt
3 tablespoons GF flour mix. (I use Pamela’s bread flour mix or Pamela’s artisan flour blend. Be sure to read the label and avoid the pancake mix, which has dairy in it)

Preheat oven to 350 degrees.

Line 8 x 8 pan with parchment paper sling. Oil parchment paper.

To make the crust add all crust ingredients to bowl of food processor and pulse until well combined. Pat crust into pan with fingertips.

Chill this in freezer for 20 minutes.

Bake pie crust for 15 minutes.

While crust is chilling and baking,  whisk egg replacer with almond milk very well. Add sugar, juice, zest, vanilla, baking powder, salt and GF flour mix. Mix very well.

Remove crust from oven.

Pour filling over the crust.

Bake 25 minutes or until set.

Cool completely on cooling rack. Cover with plastic wrap and refrigerate overnight.

Remove from pan using the parchment sling and cut into squares. Sift confectioners’ sugar over bars before serving.

Store the bars in the refrigerator.

Warning: You may eat the entire pan of bars. They are irresistible.

As seen on Positive Kitchen
This recipe is adapted from The Allergen-Free Baker’s Handbook, Cybele Pascal

// Tried this recipe? Let us know in the comments below!