I have been trying to eat mainly gluten free since fall of 2013. It is a huge struggle for me. I fail alllllll the time. I love bread. Like a lot. I could probably live off of bread and cheese…mainly brie…and pears, oh and coffee and wine of course! So many of my favorite desserts are loaded with gluten which has become such a huge bummer for me. I have started substituting all purpose gluten free flour for regular all purpose flour. I really never know how the recipe is going to turn out. On a lot of occasions, the recipe has turned out amazing. I started making all of my pie crusts gluten free and no one can tell the difference and I mean that! Not even the pickiest eaters can tell! I love anything lemon flavored and have been craving a delicious lemon bar lately. On Easter, I decided it was time to attempt to make a lemon bar sans gluten. Oh and of course, I decided to make little single servings in a mini mason jar. I always say that everything tastes better in a mason jar and it’s a proven fact. After a little recipe tweaking, the gluten free lemon bar in a jar was created.
*FAB gold silverware in the picture can be purchased, here.
I adapted this recipe from one of my favorites, The Barefoot Contessa. Seriously, everything I have ever made from one of her recipes has turned out ahhhhhmazing!!!!
Gluten Free Lemon Bars in a Jar
makes 10, 4 ounce mason jars *recipe adapted from the Barefoot Contessa. You can find the original recipe, here.
For the crust:
- 1/2 pound unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose gluten free flour (I have tried a lot of GF flours and Cup4Cup is hands down, the best!)
- 1/8 teaspoon kosher salt
For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose gluten free flour
- Confectioners' sugar (for dusting)
- Preheat the oven to 350 degrees.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Wrap the ball in saran wrap and chill in the fridge for at least 30 minutes.
- After dough has chilled, take pieces of the dough and push it into the bottom and up the sides of well greased mini mason jars.
- Bake the crust inside the jars for 15 to 20 minutes, until very lightly browned. Leave the oven on and let them cool on the counter.
- While they are cooling, make the filling. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crusts (don’t fill the jars to the brim!) and bake for 35 minutes or until the filling is set. Each oven is different so watch it carefully. It might take longer. Let cool to room temperature. I prefer my lemon bars cold, so after they cool, I pop them in the fridge with lids on. Another plus, you can keep them in your fridge and eat them nightly all week for dessert! So yum and so terrible with bikini season on the horizon, but they are that delish!
Sprinkle the top of each jar with confectioners’ sugar right before serving!