These are a quick and easy lemon bar to whip up when you want a tasty dessert. They're very rich and lemony. These get eaten right out of the pan at my house. I really enjoy the flavor of the DoTerra lemon essential oil* in the batter, but you can also use lemon juice in this recipe. I've given both options below. Enjoy!
Rich Lemon Bars
Makes 8x8 pan
Preheat oven to 350F. Line an 8x8 pan with parchment paper.
Mix together in a large bowl:
3/4 cup Kristin's Gluten-Free Flour mix
3/4 cup sugar
1/4 tsp salt
1/4 tsp baking soda
Add and mix in, until smooth:
1/2 cup oil
2 eggs
zest of 1 lemon
and either:
6-8 drops lemon essential oil* + 2 Tbsp milk
OR
2 Tbsp fresh lemon juice
Pour into prepared pan.
While lemon bars are cooking, prepare the lemon glaze, below.
Option 1:
While the lemon bars are hot, poke holes throughout the top with a toothpick. Pour 1/2 the glaze over the top of the bars, so the glaze soaks into the cake. When cooled a bit, spread the remaining glaze over the bars.
Option 2:
Cool bars completely in pan. Pour over 1/2 the glaze, let set a bit, then pour over the remaining 1/2 glaze and let set partially or completely before serving. If you let the glaze only partially set, it will be a bit runny when serving, which can be nice. Either way, the taste will be yummy.
Lemon Glaze
Mix together in a small bowl, then cover until ready to use:
4 Tbsp fresh lemon juice
zest from 1-2 lemons
1 cup powdered sugar
* You can buy the DoTerra Lemon Essential Oil at mydoterra.com/cstolworthy, my friend Christine's online store. The great thing I love about the DoTerra Essential oils is that they're a very high quality and taste, and are made to be ingested - they have all sorts of other flavors that can be used in cooking and baking!
Rich Lemon Bars
Makes 8x8 pan
Preheat oven to 350F. Line an 8x8 pan with parchment paper.
Mix together in a large bowl:
3/4 cup Kristin's Gluten-Free Flour mix
3/4 cup sugar
1/4 tsp salt
1/4 tsp baking soda
Add and mix in, until smooth:
1/2 cup oil
2 eggs
zest of 1 lemon
and either:
6-8 drops lemon essential oil* + 2 Tbsp milk
OR
2 Tbsp fresh lemon juice
Pour into prepared pan.
Ready to bake!
Bake 22-25 minutes, until golden brown. Remove from oven and place pan on cooling rack.While lemon bars are cooking, prepare the lemon glaze, below.
Nicely browned and set to cool.
You have two options for glazing.Option 1:
While the lemon bars are hot, poke holes throughout the top with a toothpick. Pour 1/2 the glaze over the top of the bars, so the glaze soaks into the cake. When cooled a bit, spread the remaining glaze over the bars.
Option 2:
Cool bars completely in pan. Pour over 1/2 the glaze, let set a bit, then pour over the remaining 1/2 glaze and let set partially or completely before serving. If you let the glaze only partially set, it will be a bit runny when serving, which can be nice. Either way, the taste will be yummy.
If you look closely, you can see holes poked throughout the top so the glaze can seep in while hot. This may cause it to cave in a little as it cools, but the taste will be divine!
Lemon Glaze
Mix together in a small bowl, then cover until ready to use:
4 Tbsp fresh lemon juice
zest from 1-2 lemons
1 cup powdered sugar
* You can buy the DoTerra Lemon Essential Oil at mydoterra.com/cstolworthy, my friend Christine's online store. The great thing I love about the DoTerra Essential oils is that they're a very high quality and taste, and are made to be ingested - they have all sorts of other flavors that can be used in cooking and baking!
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