Ina’s Lemon Bars

Written By Kari Moore

Ina Garten’s recipes are some of my favorite. So while I was figuring out different recipes to make with my Shortbread Crust using my Ted Lasso Biscuit recipe, I had to include a Lemon Bar recipe.

This is a fairly easy recipe. Pre-baking the crust probably takes the most time. There are no special ingredients other than my Gluten Free Flour Blend. I have not tested this recipe with other flour blends, but I imagine the filling would hold up well to another cup for cup type GF flour blend. I cannot be sure about the Shortbread Crust turning out with a different flour blend.

 
Yield: 12
Author:
Ina's Lemon Bars

Ina's Lemon Bars

A gluten free version of Ina Garten's Lemon Bars
Prep time: 15 MinCook time: 1 H & 5 MTotal time: 1 H & 20 M

Ingredients

Shortbread Crust
Lemon Filling
  • 3 Extra Large Eggs (Large will work, too)
  • 1 1/2 C. Granulated Sugar
  • 1 T. Lemon Zest (2-3 Lemons)
  • 1/2 C. Fresh Lemon Juice
  • 1/2 C. Kari's Gluten Free Flour Blend

Instructions

Shortbread Crust
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Line an 8 x 8 inch square cake pan with parchment paper.
  3. Add flour, powdered sugar, and salt to a food processor. Pulse a few times to mix.
  4. Add cold/frozen butter to food processor. Pulse until the consistency of course sand.
  5. Dump the shortbread dough into the prepared pan and press the dough into the pan until it is flattened.
  6. Bake for 25-30 minutes, or until edges are lightly golden brown.
  7. Set aside to cool while preparing Lemon Filling.
Lemon Filling
  1. Pre-heat oven to 350 degrees.
  2. Whisk together all ingredients until combined.
  3. Pour over Shortbread Crust.
  4. Bake for 30-35 minutes or until set.
Kari Moore
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