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–+ servings
lemon bars

GLUTEN FREE LEMON BARS

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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Servings

32 Servings

Ingredients

  • ¾ cup extra virgin olive oil  
  • 4 tablespoons sugar
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon kosher or sea salt
  • 5 cups finely ground almonds
  • Zest from 1 large lemon preferably organic
  • 4 cups sugar
  • ⅔  cup potato starch
  • Finely grated zest from 2 large lemons (preferably organic)
  • ½ teaspoon kosher or sea salt
  • 8 large eggs
  • 1½ cups lemon juice from about 6 medium lemons
  • Powdered sugar for dusting (optional)

Instructions

Crust

  • Preheat oven to 350°F. Line a 17x12-inch baking sheet with parchment paper and grease well.
  • In a large bowl, mix evoo, sugar, vanilla, salt, almonds, and lemon zest until just combined. Press crust into and up the side of the lined sheet pan. 
  •  Bake at 350°F until lightly browned, about 15 to 20 minutes. Set aside.

Filling

  • In a large bowl whisk together sugar, starch, zest, and salt to break up starch clumps. Add eggs and lemon juice and whisk until smooth.
  • Gently pour filling into baked crust.  Bake at 350°F for 20 to 30 minutes until the center is no longer jiggly.
  • Cool completely before chilling in the fridge for a few hours or overnight. Slice into bars and garnish with powdered sugar just before serving if desired.