Gluten-Free Lemon Lavender Bars

This post is basically just a Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour appreciation post because I am obsessed with it. If you are doing any sort of GF baking you need to go buy this right now.

Lemon Bars BLOG (1 of 3)

I have used this product a few times now on a few different recipes that were not originally gluten-free and every time they have come out exactly like the original recipe. Each time I fully expected the recipes to come out dense, flavorless, or just off in some way. This is what I’ve come to expect of GF baked goods, but, my word, this flour is perfect. If there is a change in the finished product is absolutely imperceptible. As a self-proclaimed Gluten Lover, this flour could convert me. It’s that good of a substitute.

Lemon Bars BLOG (3 of 3)

Gluten-free baked goods are known for not having much structure and easily falling apart because gluten is what gives structure. I don’t know what the wizards at Bob’s Red Mill do to this flour, but it has got structure coming out of its ears. The shortbread base on these Lemon Bars is crunchy and firm and it doesn’t even think about falling apart until you bite into it.

Lemon Bars BLOG (2 of 3)

I know you might be thinking ” why would I want to ruin perfectly good lemon bars with a flower?” Good question, but you’re wrong. The lavender in this recipe is so faint that you just get the slightest taste of it at the end. It’s a hint and adds some oomph to a classic dessert. It’s different and fun and dang tasty. If you’re still not sure about it then leave it out, this recipe is killer one way or the other.

Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

For in-depth “whys” and “howtos”, skip to the end of this post!

If you try this recipe leave a review below or tag me on your social media!

Print Recipe
5 from 1 vote

Gluten-Free Lemon Lavender Bars

A creamy lemon custard on top of a crispy shortbread crust with the faintest lavender flavor.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, lavender, Lemon, Shortbread
Servings: 16

Ingredients

For Crust:

  • 1 cup (172 grams) Bob's Red Mill GF 1-to-1 Baking Flour
  • 1 teaspoon salt
  • 1 teaspoon dried lavender
  • 1 stick (113 grams) unsalted butter
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon vanilla

For Filling:

  • 3 large eggs
  • 1 tablespoon lemon zest about 2 large lemons
  • 1/2 cup lemon juice about 2 large lemons
  • 1/2 cup (86 grams) Bob's Red Mill GF 1-to-1 Baking Flour
  • 1 1/4 cup (248 grams) granulated sugar

Instructions

For Crust:

  • Preheat oven to 350 degrees (F) and spray an 8×8 inch square pan with non-stick spray. Make a cross shape with two long pieces of parchment paper. Leave an overhang. Set aside
  • If using whole lavender, grind it in a food processor, coffee grinder, or mortar and pestle.
  • In a small bowl, whisk together the flour, salt, and lavender until there are no lumps.
  • In the bowl of a stand mixer or in a medium bowl using a hand mixer, cream the butter, sugar, and vanilla until smooth and creamy.
  • Add the flour mixture and mix until the mixture comes together until combined, it should start to clump together.
  • Pat the dough into an even layer in the prepared pan. Bake for 20 minutes or until lightly browned.
  • Allow to cool while you make the filling. Don't turn the oven off!

For Filling:

  • In a medium bowl, add lemon zest and granulated sugar and mix with a whisk.
  • Add the eggs, lemon juice, and flour and mix until thoroughly combined.
  • Pour the mixture over the crust and bake for 25-30 minutes or until the filling is set and no longer jiggles.
  • Remove from oven and let cool completely.
  • Lift the lemon bars out of the pan with the overhang from the parchment paper, if it doesn't come right out use a knife around the inside of the pan to detach the lemon bars.
  • Cut into 16 squares and dust with powdered sugar.

Lavender Shortbread Crust

  1. Preheat your oven to 350 degrees (F). Prepare an 8×8 inch square pan by spraying it with non-stick spray and placing two long strips of parchment paper in a cross shape in the pan, leaving an overhang.
  2. If you are fine with the size of the lavender (I used this brand) then you can skip this step, but I wanted it to be more of a powder. So I used a mortar and pestle to grind the lavender into a powder. You could also use a grinder or a food processor.
  3. In a small bowl, combine the flour, salt, and lavender. Whisk until well combined.
  4. In the bowl of a stand mixer or in a medium bowl using a hand mixer, cream the butter, sugar, and vanilla together until smooth and creamy.
  5. Add the flour mixture and mix until fully combined. The dough should start to clump together.
  6. Pat the dough into an even layer in the bottom of the prepared pan. Bake for 20 minutes or until lightly browned.
  7. Remove from oven and allow to cool while you make the filling. Don’t turn your oven off!

Lemon Filling

  1. In a medium bowl, whisk together the sugar and lemon zest. The sugar will start to turn a pale yellow.
  2. Add the eggs, lemon juice, and flour and mix until thoroughly combined.
  3. Pour the mixture over the crust and bake for 25-30 minutes or until the filling is set and no longer jiggles.
  4. Remove from oven and let cool completely.
  5. Using the parchment paper, lift the bars out of the pan. If they stick run a sharp knife around the inside of the pan.
  6. Cut into 16 squares and dust with powdered sugar.

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