Lemon Bars (Gluten Free)

These perfect gluten free lemon bars have a shortbread crust with a tart and somewhat sweet custard that is simply delicious.

Crust:
1 cup butter, melted (226 g)
2 tsp. pure vanilla extract
½ cup Monk Fruit Sweetener with Erythritol (Granular) (100 g)
½ tsp. sea salt
2 cups gluten free all-purpose flour blend (280 g)

Filling:
2 cups Monk Fruit Sweetener with Erythritol (Granular) (400 g)
6 Tbsp. gluten free all-purpose flour blend (53 g)
6 large eggs
1 cup lemon juice, freshly squeezed (240 mL)
Monk Fruit Sweetener with Erythritol (Powdered), for dusting

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Line a 9x13" baking pan with parchment paper with some overhang so you can easily lift the bars out of the pan.

For the Shortbread Crust:
In a large bowl, mix together butter, sugar, vanilla, salt and flour blend. Press into prepared pan and bake for 23-25 minutes, or until set and very lightly browned around the edges. Remove from the oven and carefully prick the shortbread with a fork just on the top (don't let it go through all the way to the bottom). Set aside while you prepare the filling.

For the Filling:
Combine the sugar and flour in a large bowl and whisk thoroughly. Add the eggs, followed by the lemon juice and continue whisking until completely combined.

Pour this mixture over the warm crust and bake for another 26-28 minutes, or until set and the filling doesn't jiggle when the pan is lightly shaken.

Cool completely at room temperature. For neat slices, refrigerate for at least an hour. Sprinkle with powdered sweetener and cut into small squares. Store in the refrigerator for up to one week, or bars can be frozen, wrapped individually, for 3-4 months.

Makes 4 dozen.