Gluten-Free Tart Lemon Bars have a wonderful combination of tart and sweet. Unlike most lemon bars these bars are also grain-free and refined sugar-free. By the way, these bars are not as sweet as most Lemon Bars in the USA they have a higher level of tartness that makes for a most wonderful and luxurious texture and flavor on the tongue palate.
If you like tart lemon bars this is the recipe for you. I usually find lemon bars a little too sweet for me. My mother is from Europe. In Europe, bakers don’t make frostings. They tend to put whipped cream with fresh fruit on top of cakes etc. I too don’t like my dessert to be super sweet. Flavorful but not so sweet my teeth hurt. My family’s and friends really loved this recipe. It is tart and sweet.
I first started writing recipes when I got married over 30 years ago. However, my original recipes were not grain-free or refined sugar-free. Therefore, I have had to learn new ingredients and how to use them. In all honesty, many of the products I use now use I had never heard of before I switched my diet. In the beginning, of writing grain-free and refined sugar-free recipes, I began by revamping an old recipe. Now I have “wheat flour, sugar, and dairy recipes along with grain-free, refined sugar-free and dairy free.
I hope you will enjoy this revamped recipe for tart lemon bars.
Gluten-Free Tart Lemon Bars
Ingredients
For Crust
- 1 cup cassava flour
- 1/2 cup butter
- 3 tbsp powdered monk fruit sweetener (*create powdered sugar by adding the sugar to a high-speed blender. Blend until its powdered. Careful when removing the lid there with be a smoky powder.
- 1/c cup chopped nuts. (*Nuts of your choice they are optional)
Instructions
Tart Lemon Filling
- 1 cup monk fruit sweetener
- 1/2 cup fresh squeezed lemon juice
- zest from 3 lemons
- 4 eggs
- 4 tbsp tapioca flour
- 1/2 tsp baking powder
- 1 pinch of salt
Lemon Filling Ingredients:
Tart Lemon Bars
Ingredients
For Crust
- 1 cup cassava flour
- 1/2 cup butter
- 3 tbsp powdered monk fruit sugar (* create powdered sugar by adding the sugar to a high-speed blender. Blend until it’s powdered. Careful when removing the lid there will be a smoky powder.)
- 1/2 cup chopped nuts nuts of your choice
Lemon Filling
- 1 cup monk fruit sugar
- 1/2 cup fresh squeezed lemon juice
- 3 zest from (3) lemons
- 4 eggs
- 4 tbsp tapioca flour
- 1/2 tsp baking powder
- 1 pinch of salt
Instructions
For Crust
- Preheat oven 350. First, combine all ingredients. Second, mix well until crumbly. Press into ungreased 8 x8-inch baking pan. Bake for 12-15 minutes.
Tart Lemon Filling
- Beat eggs until frothy, add sugar. Blend tapioca flour and baking powder. Blend flour mixture with lemon juice. Next, combine egg with lemon juice and zest. Blend in the eggs mixture with the flour mixture for a minimum of 4 minutes. Pour into hot crust. Lastly, bake in a preheated oven at 350 for 25-30 minutes. Let cool 3 hours and 2 hours in the fridge before cutting and eating. Before eating top with powdered monk fruit sugar.
(* create powdered sugar by adding the sugar to a high-speed blender. Blend until it’s powdered. Careful when removing the lid there will be a smoky powder.)
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat 11 g | 17 % |
| Saturated Fat 6 g | 28 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 82 mg | 27 % |
| Sodium 82 mg | 3 % |
| Potassium 65 mg | 2 % |
| Total Carbohydrate 19 g | 6 % |
| Dietary Fiber 2 g | 6 % |
| Sugars 2 g | |
| Protein 3 g | 6 % |
| Vitamin A | 7 % |
| Vitamin C | 19 % |
| Calcium | 3 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Leave a Reply