Gluten-Free Lemon Bars

12 Bars
1 Hours 30 Minutes

Candida Diet Lemon Bars that are perfectly sweet with a buttery, gluten-free crust and lemony filling. These bars are proof that being on a specialty diet does not equal boring or tasteless!


I created this Gluten-Free Lemon Bar recipe specifically for those following a sugar-free diet. In this recipe I use xylitol in place of cane sugar. Xylitol is a natural sugar replacement that does NOT spike blood sugar and is therefore safe for those avoiding sugar (diabetics included). It’s a 1:1 ratio when replacing xylitol for cane sugar in a recipe. This means that if a recipe calls for 1 cup of cane sugar, you can replace it with 1 cup of xylitol.


These Lemon Bars are decadent and sweet, yet they totally work on a Candida diet. With a gluten-free crust and a soft, lemony filling, they are proof that being on a specialty diet does not equal boring or tasteless! Doubt me? Go on, give ‘em a try! :)

Gluten-Free Lemon Bars

Recipe details

  • 12 Bars
  • Prep time: 20 Minutes|Cook time: 70 Minutes|Total time: 1 Hours 30 Minutes

Ingredients

For the crust:

For the filling:

Instructions

For the crust:

Preheat oven to 350 degrees F. and place baking rack on the middle shelf. Grease an eight-inch baking dish by spraying with coconut oil spray.
Add the brown rice flour, tapioca flour, xylitol, and xanthan gum in a food processor. If you’re butter is unsalted, add the salt as well and pulse to combine. Cut the butter into small cubes and add to the food processor. Pulse again until no large pieces of butter remain. Finally, add the vanilla and while the processor is running, add filtered water starting with 2 Tablespoons until all the dough comes together.
Pull the dough out of the food processor and place into your prepared baking dish. Dampen your hands with water and then spread the dough evenly on the bottom of the baking dish with your fingers.
Bake for about 35 – 40 minutes, or until golden brown.

For the filling:

In the meantime, prepare the filling by combining all of the filling ingredients in a medium size mixing bowl and whisk until fully combined.
Once the crust has finished baking, pour the filling on top of the crust and return to the oven to bake for another 20 – 30 minutes, or until filling is set and does not jiggle.
Remove from oven and place on a wire rack to cool. Chill bars for about 2 hours in the refrigerator before cutting.
Store leftover lemon bars in an airtight container in the fridge.

Tips

  • *Option to use cane sugar in place of Xylitol if not on a Candida Diet.
  • NOTE: Option to make these Paleo by subbing 1/2 cup almond flour and 1/4 cup coconut flour for the Brown Rice Flour.

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Comments and Reviews

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

  • Kho31855623
    Kho31855623
    on Dec 17, 2020

    This sounds wonderful and I'm always looking for tasty desserts i can make for my daughter in law. The filling has eggs is there something I can substitute for those without losing flavor or texture?

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