Easy Gluten-Free Lemon Bars

The wait is finally over...Gluten Free Lemon Bars are here! MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Crust

box Betty Crocker™ Gluten Free sugar cookie mix

1/4

cup butter, softened

1/4

cup canola oil

tablespoon water

teaspoon gluten-free vanilla

eggs

1 1/2

cups granulated sugar

tablespoons Betty Crocker™ Gluten Free rice flour blend

tablespoons butter, melted

tablespoons grated lemon peel (from 2 large lemons)

1/3

cup fresh lemon juice (from 2 large lemons)

teaspoon gluten-free lemon extract

tablespoon powdered sugar

Hide Images

1

Heat oven to 350°F. In large bowl, mix Crust ingredients until crumbly. Press evenly in bottom of ungreased 13x9-inch pan. Bake 25 minutes.
2

In large bowl, beat eggs with whisk or fork. Beat in granulated sugar, flour blend and melted butter until well blended. Stir in lemon peel, lemon juice and lemon exact. Spoon mixture over warm crust; spread evenly.
3

Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour 30 minutes. Sprinkle top of bars with powdered sugar through fine mesh strainer. Cut into 6 rows by 6 rows. Store covered in refrigerator.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Love lime? Substitute grated lime peel and juice for the lemon.