Recipe- Dairy Free And Delicious Strawberry Lemon Bars

Sweet and tart, these Strawberry Lemon Bars are gluten-free and dairy-free AND delicious. This lemon bar recipe starts with a buttery but healthy shortbread crust and is topped off with a citrusy strawberry lemon custard topping.

Ingredients

For Crust

6 ounces gluten-free flour blend cup for cup variety
2 ⅓ ounces granulated sugar
½ teaspoon kosher salt
8 tablespoon vegan butter, cut into chunks

Strawberry Lemon Custard

1 cup strawberries, hulled and halved
2 whole eggs plus 2 egg yolks
8 ounces granulated sugar
⅓ cup lemon juice + zest from 2 lemons
⅛ teaspoon kosher salt
¼ cup gluten-free flour blend cup for cup variety

Method

Prepare the Gluten-Free Crust

- Place a rack in the center of the oven and preheat to 350 F degrees. Place two sheets of parchment paper into the baking pan, perpendicular to each other. Brush with vegetable oil or melted butter.

- Using a stand mixer with a paddle attachment mix on low all the dry ingredients, about 5 seconds.

- On low speed add the butter a piece at a time. Slowly mix until a dough forms and begins to pull away from the side. About 2 minutes.

- Press dough into the bottom of prepared pan and about ½" up the sides. Chill at least 30 minutes.

- Prick bottom of crust with a fork and bake until light golden brown, about 15 minutes.

- Allow the crust to cool for 15 to 20 minutes before adding the filling. Turn down the oven to 300 F degrees.

Strawberry Lemon Custard

- Purée strawberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl until you get ⅓ cup of puree. Reserve any remaining liquid for another use.

- Whisk eggs, granulated sugar, and lemon juice and zest in a medium bowl. Pour in strawberry puree and whisk until smooth.

- Whisk in the flour until just combined.

- Pour filling into crust and bake until filling is set and slightly golden at the edges, about 25 to 30 minutes.

- Allow the bars to cool completely in the pan on a wire rack. Then refrigerate until chilled through. About two hours.

- Using the parchment paper pull the entire pan of bars out at once. Dust lightly with powdered sugar and cut into squares.