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Gluten-Free Meyer Lemon Bars

By March 17, 2022No Comments
Lemon Bar Edited 2 scaled
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I am lucky enough to mentor one student a year from San Francisco Cooking School.  Last year, I was assigned my first pastry student, Jeff Chudakoff, aka @pastrychefjeff on Instagram.  Jeff chose to pursue his passion for baking during the pandemic while continuing to hold down a full-time job in the finance world.  (I love stories like his!) So after learning what a talented baker he was, I asked Jeff to develop one of my favorite recipes for me: lemon bars. I requested mine to be  gluten-free of course, and to use the sweeter, less acidic Meyer lemons instead of traditional ones.  But you do you to make these your own!  Traditional AP flour and lemons are encouraged if you prefer.  Jeff, thank you for sharing your talents with us!  

Lemon Bar Edited 2

Gluten-Free Meyer Lemon Bars

Amanda Haas
5 from 1 vote
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Prep Time 20 minutes
Cook Time 48 minutes
Servings 16 Bars

Ingredients
  

Shortbread Crust

  • 1 Cup Cup Gluten-Free Flour (I use Bob’s Red Mill 1:1 flour) 
  • ½ Cup Cup Almond Flour
  • ½ Cup Powdered Sugar
  • 1 2/3 Tbsp Cornstarch
  • ¼ Tsp Salt
  • ½ Cup Unsalted Butter, cut into ½” cubes and chilled

Meyer Lemon Filling

  • 3 Eggs
  • 1 Cup Granulated Sugar
  • 5 Tbsp Cornstarch
  • ½ Tsp Ground Ginger
  • ¼  Tsp Salt
  • ¾ Cup Fresh Meyer lemon juice

Optional

  • 1 Tbsp Powdered sugar to finish

Instructions
 

  • Preheat the oven to 350F and line a 8x8 in baking pan with
    parchment paper, leaving a 2” overhang of parchment on the sides.  
  • Combine the gluten-free flour, almond flour, powdered
    sugar, cornstarch, salt, and cold butter cubes in a large
    bowl or bowl of a stand mixer equipped with a paddle
    Attachment.  Mix at medium speed or by hand with a pastry blender until it resembles
    wet sand, about 2-3 minutes. The mixture should hold together when pressed together with your fingers but remain
    easily crumbled.
    Press the mixture into the pan to form an even layer of crust.  If desired, use the bottom of a glass or measuring cup to press the mixture evenly into the pan. 
     
    Bake the crust until lightly golden around the outside and
    matte/dry in appearance throughout, about 20-22
    minutes. Remove from the oven and cool completely on a wire rack, about 30 minutes.
    Reduce the oven temperature to 300 degrees F. 
     
    While the crust cools, whisk the egg, granulated sugar,
    cornstarch, ground ginger, and salt together in a large
    bowl. Once homogenous, add Meyer lemon juice and
    continue whisking until the juice is incorporated. Pour the filling over the crust.
     
    Return the baking pan to the oven and bake for approximately 30 minutes or until it appears set when jiggled lightly.
     
    Remove from oven and let cool to room temperature in
    the pan. Cover with plastic wrap or tin foil and refrigerate at
    least 3 hours or up to overnight.  When ready to serve, lift the bars from the pan using the parchment and cut into 16 squares.  
     
    If desired, sift a fine layer of powdered sugar over the lemon bars before serving.  
     
    Recipe by Jeff Chudakoff
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