Allergy-Friendly Lemon Bars

When my birthday comes around if nothing else I am for sure eating my favorite foods. I may eat my typical rice and french fries but if let’s be honest my favorite foods are really sweets and dessert. One of those desserts being the sweet yet sour lemon bars.

Lemon Bars have always been a favorite of mine because honestly, I was always the child that ate lemons whole like an orange or grapefruit. Call me strange but I always have had a love for sour treats and lemon bars are one of those classic desserts that satisfy my love for desserts and sour flavors. Today I have for you all a vegan and allergy-friendly take on the classic lemon bar! Even though this is a healthier take on a classic the flavors are surely not missing in this recipe!

Here are my Allergy-Friendly Lemon Bars!

Ingredients:

• Gluten-Free Flour
• Lemon Juice
• Vanilla Extract
• Plant-Based Butter
• Arrowroot Powder
• Confectioners Sugar
• Granulated Sugar
• Cooking oil
• Water
• Salt

Materials:

• Medium Mixing Bowls
• Whisk
• 9×13″ Cake Pan
• Large Kitchen Knife
• Parchment Paper
• Plastic Wrap
• Measuring Cups and Spoons
• Sifter

Preheat oven to 325 degrees.

In a medium mixing bowl lightly whisk together dry ingredients (flour, arrowroot, powdered sugar, xanthan, and salt) to begin shortbread. After dry ingredients are combined pour in melted butter and vanilla and mix until a buttery dough is formed.

Tip: In a microwavable dish melt butter in the microwave in 15-20 second intervals until melted

Take a 9×13″ cake pan and line it with parchment paper and begin to mold shortbread dough to cover the bottom of the baking pan.

Tip: When lining the cake pan, ensure parchment paper is over-lined by 2-3 inches above the baking dish. This will be helpful when removing bars from the pan after they have been set. For extra security spray pan with nonstick cooking oil before and after lining with parchment paper.

Once the dough is evenly spread coving the base of the pan place shortbread in the oven to bake for 26 mins or until baked to a light golden brown.

While the shortbread is baking, begin mixing the lemon custard by first combining the dry ingredients (flour, xanthan, sugar, and arrowroot in a medium mixing bowl. After combining dry ingredients, with a whisk begin to incorporate lemon juice, vegetable oil, and water.

Tip: Be sure to taste your lemon custard before adding it to the pan. If you prefer more tang add in more lemon juice if you prefer more sweet add in more sugar to your liking.

Once shortbread has finished baking, pour lemon mixture over the shortbread and place the pan back into the oven for 26-30 more mins until the center of the lemon filling is almost cooked

Tip: You will see light bubbles forming at the top of the filling when done; if the lemon filling has turned brown or creates large bubbles the custard had been overcooked.

When the lemon filling has finished baking allow the pan to cool for an hour at room temperature, uncovered.

After cooled, cover the baking pan with plastic wrap and place in the refrigerator for 2 hours to set.

Once the bars have set, use the parchment paper to remove lemon bars from the baking dish.

Tip: Pull up on the overlined sides of parchment paper and bars should easily remove from the pan.

After removing bars from the pan, powder the top of bars with confectioner sugar and use a large cooking knife to slice dessert into squares and serve.

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