Gluten Free Pink Lemonade Bars
Maggie Michalczyk, RDN
Gluten Free Pink Lemonade Bars
Maggie Michalczyk, RDN
Directions
- Preheat the oven to 350 degrees F and spray an 8X8 baking sheet with cooking spray.
- Line baking sheet with parchment paper, making sure the parchment paper lays flat.
- Combine all of the crust ingredients together in a small bowl and mix together with a wooden spoon.
- With a spatula, press the crust into the parchment paper making sure the crust is as even as possible.
- Bake for 15 minutes.
- While the crust is baking make the filling for the lemon bars (instructions below). Set aside.
- Also make the pink Blood orange glaze (instructions below). Set aside.
- Remove the crust from the oven and lower the temperature to 325 degrees F.
- Slowly pour the egg mixture over the top of the crust. Don’t let the crust cool too much, it should still be warm when pouring in the egg mixture.
- Carefully return the crust and egg mixture back to the oven and bake for an additional 20-25 minutes until the center is set and does not move.
- Remove from the oven and let cool.
- Use a small spatula to spread the glaze over the cooled bars.
- Top with more lemon or Blood orange zest and serve.
- Store bars in the fridge for maximum freshness.
Lemon Bars
Directions
- In a small bowl, whisk together eggs, honey, lemon juice and zest.
- Sift or whisk in the coconut flour gradually so there are no clumps.
Blood Orange Glaze
Directions
- Juice 2 Blood oranges and add the juice to a small saucepan to reduce.
- Let the juice simmer on medium-low heat for about 2-3 minutes until it’s slightly reduced.
- Start slowly by pouring a little bit of juice over 1 cup of confectioners’ sugar at a time mixing together to get a glaze that’s thick but still able to be drizzled on top of the lemonade bars.