This post contains affiliated links. When we find a product or a service we enjoy, we like to pass that information on to our readers. If you purchase a recommended item we receive a small commission for referring you. This is at no cost to you. Just a way of paying it forward & keeping it real. Thank you for visiting.

These take you on the full ride… Almost setting your teeth on edge but then they bring you back to a sweet surrender. The cream, the crumble, the sweet the tart. Everything life has to offer but in a Bar… (and they just happen to be gluten free).

Limoncello Bars

Serves 8

Shortbread Base

3/4 cup gluten free flour (I use Ancient Grains)
1/2 cup almond flour
1/4 cup sweet white sorghum flour
1/4 cup powered sugar
1/2 tsp. salt
1 tsp. lemon zest (use a microplane, it gives a finer zest)
1/2 cup cold butter
1/4 tsp. vanilla

Lemon Curd

4 eggs +3 egg yolks
4 oz. + 2 tbsp. superfine sugar
1 tbsp. lemon zest
6 oz. fresh lemon juice
1/4 cup Limoncello
1/4 tsp. salt

Garnish

1/2 cup confectioners sugar (powdered sugar)

1.) Preheat oven to 350f & prepare an 8”x 8” baking pan by spraying it with non-stick spray & lining with parchment paper (the paper needs to go up the sides for easier removal of bars). Prepare the bar base by sifting together the first five ingredients in a medium size bowl. Work lemon zest, cold butter & vanilla into flour mixture with your fingers (you may also use a food processor) until it resembles course crumbs & dough begins to form into a cohesive mass. Press base into prepare pan & bake for 20 minutes or until lightly browned.

2.) Meanwhile, prepare lemon curd. Get a *Bain Marie set up by filling a large sauce pan about half way with water & bringing it to a simmer. Find a non- metal bowl that fits over this pan without the water actually touching (you want indirect heat). In the non- metal bowl whisk together the eggs & yolks until frothy & lemony yellow in color. Add sugar whisking constantly so you don’t get clumps. Then whisk in remaining ingredients. Heat gently over simmering water while whisking constantly until mixture thickens slightly. This process should take about 10 minutes. Remove from heat.

3.) Your base & curd should be done about the same time. Turn down oven to 325f. Pour curd over Bar Base & bake just until the curd is set; about 6-10 minutes should do the trick. It should be set on the edged with a little wiggle in the center when you gently shake.

4.) Let them cool completely in the pan before attempting to cut into bars. Overnight delivers optimal flavor. When ready to serve, use the parchment paper to gently lift the bars onto a cutting board. Cut into 12 bars & dust with powered sugar & serve.

*A Bain Marie is a hot water bath of simmering water that you place a metal bowl over. It is most often used for delicate sauces & for melting chocolate as it delivers a gentler, indirect heat.