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Gluten Free Lemon Bars

Gluten-Free | Anti-Candida
Course Dessert
Servings 12 bars

Ingredients

  • Coconut oil spray

For the Crust:

  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1 Tablespoon xylitol Xyla recommended brand
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt if your butter is salted, omit this
  • 1 stick or 8 Tablespoons unsalted, grass-fed butter (cold)
  • 1 teaspoon vanilla extract
  • 2 – 4 Tablespoons filtered water

For the Filling:

  • 3/4 cup xylitol Xyla recommended brand
  • 1/4 cup freshly squeezed lemon juice
  • 3 Tablespoons arrowroot or tapioca flour
  • 3 large eggs
  • 1 dropper full liquid stevia
  • Zest of one organic lemon
  • Generous pinch sea salt

Instructions

  1. 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.
  2. For the crust, 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.
  3. 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.
  4. Bake for about 35 – 40 minutes, or until golden brown.
  5. In the meantime, prepare the filling by combining all of the filling ingredients in a medium size mixing bowl and whisk until fully combined.
  6. 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.
  7. Remove from oven and place on a wire rack to cool. Chill bars for about 2 hours in the refrigerator before cutting.

  8. Store leftover lemon bars in an airtight container in the fridge.

Recipe Notes

*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.