Lemon Bars

Make this crust using an usual cracker for the base. Instead of using gluten free graham crackers, take a box of Nut Thins and transform them into lemon bars.

Lemon Bars

Ingredients:

For the Crust:

1 (4.25 oz.) box of Sea Salt Nut Thins
1/3 cup butter, melted
1/3 cup gluten free rolled oats ( I like Bob’s Red Mill)
1/4 cup sugar

For the Filling:

1 cup sugar
1/2 cup lemon juice
1 tsp. vanilla extract
3 eggs
Finely grated zest of one lemon
Powdered sugar for dusting

Directions:

Preheat the oven to 350 degrees.

Line an 8″ square baking pan with parchment paper, allowing the extra to hang over the edges to make it easier to lift them out.

In the bowl of a food processor, pulse crackers until finely ground. Add the  butter, oats and sugar and process until well mixed and ground together. Pour into the bottom of the baking pan and press firmly using a piece of plastic wrap so it won’t stick to your hands.

Bake for 20 minutes or until light brown and firm to the touch. Remove from the oven.

While the crust is baking, beat together the filling ingredients together in a medium sized bowl until everything is combined. Pour carefully over the crust, being careful not to make holes in the crust.

Bake for another 25 minutes or until the filling is set. Remove from the oven and cool ocompletely on a wire rack.

Lift the squares from the pan using the parchment paper. Cut into squares and then dust with powdered sugar to serve.

Makes 9 servings.

Not sure how to make lemon zest? Take a peek at this video:

Team Your Gluten Free Kitchen