Gluten-Free Baking Mix Lemon Bars

Name: Gluten-Free Baking Mix Lemon Bars
Total time: 195 min
Ingredients: 1 cup plus 1 Tbsp. gluten-free pancake and baking mix, divided; 2 Tbsp. plus 3⁄4 cup granulated sugar, divided; 3 Tbsp. unsalted butter, softened; 2 large eggs, lightly beaten; 3 Tbsp. lemon juice; 1 Tbsp. grated lemon zest; 1⁄4 cup confectioners’ sugar

Shop Ingredients

The buttery shortbread crust made from gluten-free baking mix has a cool lemon custard on top—the perfect combination of tangy and sweet.

Serves: 9Hands-on: 20 minutesTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 9

Ingredients

1 cup plus 1 Tbsp. gluten-free pancake and baking mix, divided
2 Tbsp. plus 3⁄4 cup granulated sugar, divided
3 Tbsp. unsalted butter, softened
2 large eggs, lightly beaten
3 Tbsp. lemon juice
1 Tbsp. grated lemon zest
1⁄4 cup confectioners’ sugar

Directions

Step 1
Preheat oven to 350°F. Grease an 8-by-8-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.
Step 2
In a small bowl, mix together 1 cup baking mix, 2 tablespoons granulated sugar, and butter until you have a crumbly mixture. Press mixture into prepared baking pan. Bake for 10 minutes until golden-brown and remove from oven.
Step 3
Meanwhile, in another medium bowl, whisk together 3⁄4 cup granulated sugar, 1 tablespoon baking mix, eggs, lemon juice, and lemon zest. Pour filling on top of the prebaked crust. Return to oven and bake for 25 minutes, until the filling is set.
Step 4
Allow lemon bars to cool for 20 minutes on a wire rack. Refrigerate for at least 2 hours. Slice bars and dust with confectioners’ sugar before serving.