Gluten free lemon bars


Photos by Gary Corbett

“I’ve decided I need to master gluten free baking! When I cater I always have to do some gluten free items and tend to fall back on things like a chocolate flan with hazelnut meal or an orange almond cake.  I decided to try a gluten free lemon bar because I love the non GF version and it seemed to be easy to make using almond flour and corn flour. The result was delicious! You can also substitute lime or passionfruit juice or as I did, a combination of two juices. It also works brilliantly as a dessert with fresh berries and a dollop of thick cream. Enjoy!”

Ingredients for the base

  • 200g almond meal
  • 25g corn flour
  • 75g white sugar
  • 1/4 teaspoon salt
  • 100g cold butter
Method for the base
  1. Preheat your oven to 180 C.
  2. Line a 20cm square baking dish with baking paper making sure the paper comes all the way up each side. This makes it much easier to remove from the tin once it’s baked.
  3. Cut your cold butter into 1cm squares and add to a food processor with the other ingredients.
  4. Blitz the mix until its come together.
  5. Press into your baking tray and smooth the top with a spoon.
  6. Bake in the oven for 12-15 minutes or until the top is lightly browned.
  7. Allow to cool for 15 minutes.
Ingredients for the custard
  • 4 eggs
  • 200g white sugar
  • 100g lemon, lime or passionfruit juice (I used 50g lemon and 50g passionfruit)
  • 20g corn flour
  • 1/4 teaspoon salt
Method for the custard
  1. Place all ingredients in a food processor and blitz until combined.
  2. Pour over your cooled base.
  3. Bake in a 180 C oven for 15-20 minutes or until the custard has just set.
  4. Allow to cool on the bench then cover with cling wrap and let cool completely in the fridge.
  5. Once cool, Cut into bars and serve sprinkled with icing sugar or serve as a dessert with fresh berries and thick cream.