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Gluten-Free Lemon Blueberry Layer Bars

A close-up of a square Gluten-Free Lemon Blueberry Layer Bar, featuring a bright yellow lemon filling, whole blueberries, and a dusting of powdered sugar.
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You will make simple, flavorful gluten-free bars featuring a shortbread base, a bright lemon filling, and a sweet blueberry topping.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/4 cup lemon juice, fresh squeezed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons gluten-free all-purpose flour blend
  • 1 teaspoon lemon zest
  • 1 tablespoon powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together 1 1/2 cups gluten-free flour, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and vanilla extract until the dough just comes together. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 minutes until lightly golden. Remove from the oven.
  5. Prepare the lemon filling: In a separate bowl, whisk together the lemon juice, 1/2 cup sugar, 2 eggs, 2 tablespoons gluten-free flour, and lemon zest until smooth.
  6. Pour the lemon filling evenly over the warm crust. Sprinkle the blueberries over the top of the lemon layer.
  7. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the center is mostly set but still has a slight jiggle.
  8. Let the bars cool completely in the pan on a wire rack. This is important for setting the layers.
  9. Once cool, lift the bars out using the parchment overhang. Cut into 16 squares. Dust with powdered sugar before serving.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best crust texture.
  • If using frozen blueberries, do not thaw them before sprinkling them over the filling.
  • Chill the bars for at least 2 hours before slicing for clean cuts.

Nutrition

Find it online: https://afripaket.com/gluten-free-lemon-blueberry-layer-bars/