Desserts around the holidays are always hard. Especially after thanksgiving dinner, after you’ve crammed half a turkey, stuffing, cranberry sauce, mashed potatoes, a gallon of gravy and corn in your mouth (no, just me?), the last thing you want to think about is forcing down a slice or two of pie. There goes all your healthy eating. But it’s Thanksgiving, you can’t pass up dessert. Add that to the increasing number of diet restrictions that many people now have and you’ve got yourself a predicament. Well that problem has been solved. After spending the first four days of break mindlessly scrolling through Pinterest I came across this scrumptious-looking recipe for gluten free lemon bars. Super simple, super light, just enough to satisfy that sweet tooth after a full four course meal without over-doing it. As with any dessert, eat in moderation! Enjoy!
- 1 ½ cups gluten-free flour
- ½ cup powdered sugar
- ¾ cup butter (softened)
- 4 eggs
- 1 ½ cups granulated sugar
- ¾ cup lemon juice
- 2 tbsp gluten-free flour
- 2-3 tsp grated lemon peel (optional)
Preheat oven to 350 degrees.
Combine crust ingredients and mix well (cut butter into flour and sugar).
Press into bottom of a greased 9×13 inch baking pan.
Bake for 20 minutes until crust begins to turn light brown.
Beat filling ingredients together in a medium-sized bowl.
Pour over warm crust.
Return to oven. Bake for additional 15-20 minutes until filling is set and slightly brown around the edges.
Remove from oven and cool for 10-15 minutes.
Sprinkle with powdered sugar.
After finishing the bars, I will admit they were delicious. Prep time took about 20 minutes, so added to the 20 minute bake time for the crust and then again for the lemon mix, total time was a little over an hour. Definitely an easy recipe to follow for any holiday, especially when you’re looking for a different, healthier option from your creamy chocolates and fruity pies!
By Jess Steele