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Gluten-Free Lemon Bars

What You'll Need
Base1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix
1/2 cup butter, softened (not melted) (Smart Balance)
1 tablespoon water
1 teaspoon gluten-free vanilla
1 egg (egg replacer if needed)
Filling4 eggs (egg replacer if needed)
2 cups Immaculate Baking Co.™ cane sugar (I prefer raw sugar)
1 teaspoon gluten-free baking powder
1/4 cup lemon juice
1 tablespoon grated fresh lemon peel
 15mins prep time
 3/55hrs / mins total time

  1. 1 
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  2. 2 
    Reserve 1/4 cup of the cookie mix. In medium bowl, stir remaining cookie mix, the softened butter, water, vanilla and 1 egg until soft dough forms. Press mixture evenly in bottom of pan. Bake 18 minutes.
  3. 3 
    Meanwhile, in large bowl, beat 4 eggs slightly with whisk. Beat in reserved 1/4 cup cookie mix, the sugar and baking powder until well blended. Beat in lemon juice and lemon peel with whisk.
  4. 4 
    Pour filling evenly over warm base.
  5. 5 
    Bake 20 to 25 minutes or until top is golden brown. Cool completely, about 1 hour. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows.
If desired, garnish each bar with a sprinkling of powdered sugar, a few fresh raspberries or blackberries, or make a glaze to drizzle over bars using 1 cup powdered sugar and 2 to 3 tablespoons fresh lemon juice.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
1 Bar
Calories from Fat30
Total Fat3.5g
Saturated Fat2g
Trans Fat0g
Total Carbohydrate21g
Dietary Fiber0g
% Daily Value
Vitamin A2%
Vitamin C0%
Other Carbohydrate1
Carbohydrate Choices1 1/2

Recipe borrowed from:


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