A couple of posts ago, I talked about making gluten and wheat-free treats for special occasions. This past Saturday, on the occasion of a friend celebrating her new personal training space, I made wheat-free lemon bars for the party she hosted to mark her new endeavor. (Check out her Tumblr, Inspire. Eat. Run.) It was a weekend full of yellow. Yellow lemons, yellow daffodils, yellow roses and yellow lemon bars. Here is the recipe with notes on substitutions.
Local Honey Lemon Bars
First, I want to discuss the crust. You can make these lemon bars with any crust that you like. If you want to make them easy and GF/Wheat-Free then I would suggest using Pamela’s Products Sugar Cookie Mix. Make the mix according to directions, adding a TBSP of water to make the crust less dry, and press into a 9×9 greased baking pan. You can use Pam or a more natural alternative like butter or vegetable oil or try making your own cooking spray. (You can find directions for homemade cooking spray on the One Good Thing By Jillee blog, here.)
-Bake the crust for about 20 minutes at 350 degrees until it is light brown.
-Let the crust cool.
Second, I want to discuss the lemon part of this situation. I wanted to make a lemon bar that had less refined sugar, so I bought some local wildflower honey and set out experimenting on how to substitute the honey for the sugar in this recipe. There are a million recipes for lemon bars out there, so after looking at about 20 of them, I decided to wing it and this is what I came up with.
1/2 cup of local wildflower honey
3 tablespoons gluten-free all-purpose flour
5-6 tablespoons fresh lemon juice
1-2 tablespoons grated lemon zest
1/2 teaspoon vanilla
Mix all ingredients together and pour over the crust. Bake for about 24 minutes or until the lemon mixture has set. Remove from oven and let cool. Sprinkling them with powdered sugar would be nice, but I didn’t have any, so I skipped that part. The response to these bars was all positive, although I think the recipe can be tweaked a bit, maybe substituting the 2 whole eggs for 1 whole egg and 1 egg white. I found them to be delicious! They tasted like an English biscuit and a cup of lemon honey tea all wrapped up in one.