Gluten-Free Lemon Bars Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g almond flour</li><li class="ingredients-single-item">70g tapioca flour (or arrowroot starch)</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">115g unsalted butter, melted</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">For the Lemon Filling:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 tablespoons lemon zest (from about 2 lemons)</li><li class="ingredients-single-item">120ml fresh lemon juice (from about 4 lemons)</li><li class="ingredients-single-item">30g gluten-free all-purpose flour blend</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">For Topping:</li><li class="ingredients-single-item">25g powdered sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 23cm (9-inch x 9-inch) baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li><li class="equipment-single-item">Fine-mesh sieve (for dusting)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and line a 23cm x 23cm baking pan with parchment paper, leaving overhang on two sides to create handles for easy removal later. Make sure the parchment is pressed firmly into the corners of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, whisk together the almond flour, tapioca flour, sugar, and salt in a medium bowl until well combined. The tapioca flour helps bind the mixture since we're not using gluten-containing flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the melted butter and vanilla extract, then stir until the mixture forms a soft dough that holds together when pressed between your fingers. The dough will be somewhat crumbly but should stick together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the dough evenly into the bottom of the lined baking pan. Use the flat bottom of a measuring cup to create a smooth, firm surface, making sure to get into the corners. This provides a solid base for the lemon filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake the crust for 15-18 minutes until it's lightly golden around the edges but not fully browned. You want it set but not completely baked since it will go back in the oven with the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust is baking, prepare the lemon filling. In a large bowl, whisk the eggs and sugar together until completely combined and slightly lightened in color.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the lemon zest, lemon juice, gluten-free flour, and salt to the egg mixture. Whisk until smooth and no lumps remain. The acidity of the lemon juice will begin to thicken the eggs slightly – this is normal!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the crust is done, remove it from the oven but keep the oven on. Pour the lemon filling directly onto the hot crust – the heat from the crust helps the filling to begin setting and prevents a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the pan to the oven and bake for 20-22 minutes, or until the filling is just set but still has a slight jiggle in the center when you gently shake the pan. If you overbake, the filling may crack, so watch carefully toward the end.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the lemon bars to cool completely in the pan at room temperature (about 1 hour), then refrigerate for at least 2 hours or ideally overnight. The chilling time allows the flavors to develop and the filling to set properly for clean cutting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once chilled, use the parchment paper handles to lift the entire dessert out of the pan and transfer to a cutting board. With a clean, sharp knife, cut into 16 equal squares, wiping the knife clean between cuts for the neatest edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, dust the tops generously with powdered sugar using a fine-mesh sieve. The contrast between the tart lemon and sweet sugar creates the perfect flavor balance. For the best presentation, dust the bars a second time right before serving, as the powdered sugar tends to dissolve into the moist lemon surface over time.</li></ol>