gluten-free lemon date bars

Is there anything more refreshing than light, citrusy lemons during the hot summer months? No, but who are we kidding? Organic lemons are great all year long. Whether in lemon chicken piccata or the gluten-free lemon date bars below, organic lemons serve a delicious purpose all year long.

Get ready for these lemon date bars to shine. It might be a good idea to pick up a few extra organic lemons this week. Roll up your sleeves, it’s snack-baking time!

Gluten-Free Lemon Date Bars

CategoryDessertDifficultyIntermediate

gluten free lemon date bars
Yields12 Servings
Prep Time4 hrsCook Time40 minsTotal Time4 hrs 40 mins
Crust:
 1 cup almond flour
 4 Medjool dates
 2 tbsp dark brown sugar
 1 tsp cinnamon
 2 tbsp melted butter
Lemon Curd:
 2 eggs
 1 cup granulated sugar
  cup lemon juice
 Zest of 1/2 lemon
 1 tbsp cornstarch
 4 tbsp butter, cubed
 1 tsp vanilla extract
Crust:
1

Preheat oven to 375Fᵒ. In a food processor combine almond flour, dates, brown sugar, cinnamon, and melted butter. Blend until the mixture is soft and crumbly. Press mixture into an 8x8 square parchment-lined (or greased) baking dish. The mixture should be pressed flat and smooth, making a crust about a ½ inch thick. Bake in the oven for about 15 minutes until crust is lightly browned. While crust is baking prepare lemon curd.

Lemon Curd:
2

In mixing bowl combine eggs, sugar, lemon juice, zest, cornstarch, and vanilla extract. Pour mixture into a saucepan on medium-high heat. Cook mixture until it begins to thicken, stirring frequently. Remove from heat and stir in butter until melted. Pour mixture on top of the cooled crust. Place bars back into the oven and bake for an additional 20-25 minutes until the curd has mostly firmed. Remove from oven and allow to cool completely. Refrigerate for at least 4hrs, or at best overnight, before slicing. Serve topped with a dusting of confectioner’s sugar.

Makes approximately 12, 2-inch bars.

Ingredients

Crust:
 1 cup almond flour
 4 Medjool dates
 2 tbsp dark brown sugar
 1 tsp cinnamon
 2 tbsp melted butter
Lemon Curd:
 2 eggs
 1 cup granulated sugar
  cup lemon juice
 Zest of 1/2 lemon
 1 tbsp cornstarch
 4 tbsp butter, cubed
 1 tsp vanilla extract

Directions

Crust:
1

Preheat oven to 375Fᵒ. In a food processor combine almond flour, dates, brown sugar, cinnamon, and melted butter. Blend until the mixture is soft and crumbly. Press mixture into an 8x8 square parchment-lined (or greased) baking dish. The mixture should be pressed flat and smooth, making a crust about a ½ inch thick. Bake in the oven for about 15 minutes until crust is lightly browned. While crust is baking prepare lemon curd.

Lemon Curd:
2

In mixing bowl combine eggs, sugar, lemon juice, zest, cornstarch, and vanilla extract. Pour mixture into a saucepan on medium-high heat. Cook mixture until it begins to thicken, stirring frequently. Remove from heat and stir in butter until melted. Pour mixture on top of the cooled crust. Place bars back into the oven and bake for an additional 20-25 minutes until the curd has mostly firmed. Remove from oven and allow to cool completely. Refrigerate for at least 4hrs, or at best overnight, before slicing. Serve topped with a dusting of confectioner’s sugar.

Makes approximately 12, 2-inch bars.

Gluten-Free Lemon Date Bars

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