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A Cooking Adventure with Thom

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Lemon Pie Bars

by marie on

Makes: 20 Squares



These bars are delicious as written but next time, I will probably double the filling to have a thicker lemon layer.



For the dough:
2 cup gluten free all purpose baking flour (you can also use regular all purpose flour)
1/2 cup coconut sugar (you can also use powdered sugar)
1 cup / 225 g unsalted butter, softened

For the filling:
4 eggs
1/2 cup honey - or up to 1 cup depending on your taste (you can also use sugar)
1/2 cup fresh lemon juice (from about 4 lemons)
1 tablespoon lemon zest (lemon rind chopped very thinly)
1/4 cup
gluten free all purpose baking flour (you can also use regular all purpose flour)

Cooking Method

1.      Preheat oven to 350F/175C. Line a 9x13 inch (about 22x33 cm) pan with parchment paper. (I used a pan similar to this one)

2.      Prepare the crust. Combine flour and coconut sugar (or powdered sugar if using). Cut in butter. Mix well until the dough is forming and butter is completely incorporated. I started with my hands and finished with a wooden spoon. Press the dough into the pan. If the dough is too sticky, wet your hands slightly. Make sure the dough is evenly spread in the pan.

3.      Bake for 15 to 20 minutes or until golden brown.

4.      Prepare the filling. Beat together eggs, sugar, flour, lemon juice, and lemon zest for at least 1 min. Pour the mixture over the baked crust.

5.      Bake the bars for another 15-20 min., or until the lemon topping has set (mine took 15 min.).

6.      Remove from the oven, let cool completely and store in the fridge for about one hour before cutting into square and serve.

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