I was in a lazy mood when I originally created this Lemon Bar recipe and I’ve been in a similar lazy (more like fatigued) mood all week as the rising temperatures, high humidity, and excessive pollen has pummeled my body practically all month. Fortunately this recipe is super simple to throw together on the
laziest hottest summer day.
Instead of the traditional short bread crust, I made a graham cracker base. I do declare that this is the way I’ll always make lemon bars from now on. Simply the best.
Eureka! is what I exclaimed when I tasted the smooth, creamy, refreshing, and tartly sweet taste of these Simple Lemon Bars. Eureka, also happens to be the most common type of lemon that we use in our every day baking and cooking. I love lemons and I love these lemon bars that I adapted from Ina Gartens recipe. Of course my version is gluten free with a graham cracker crust.
Eureka! Is what I exclaimed when I tasted the smooth, creamy, and tartly sweet taste of these Simple Lemon Bars.
5 large eggs
1 egg yolk
3 teaspoons lemon extract
3 cups granulated sugar
3 tablespoons grated lemon zest (5 lemons)
3/4 cups fresh lemon juice
1 cup gf all purpose flour blend
2 tablespoons corn starch
graham cracker crust
1 package gluten free grahams, pulsed
3 tablespoons butter, melted
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
• Crust| Combine ingredients for the crust in a food processor and pulse until crumbly.
• Press into the bottom of 8 X 11 glass pan that has been coated with baking spray.
• Par bake for 11 minutes. Remove from oven. Cool for at least 10 minutes
• For the filling| Whisk together the eggs, yolk, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 70 to 75 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners’ sugar
Note: I had to bake this for significantly longer than Ina’s recipe for this amount of batter. This is normal.