Dessert - Best gluten free lemon dessert recipes

Author: Faye Alcantara

This gluten free lemon dessert recipe requires only 4 ingredients to be layered in small mason jars for a fresh, delicious and simple summer dessert! Light and fluffy, with just the right amount of sweet and tart, these gluten free lemon bites are equally perfect for dessert or a breakfast/brunch treat!

Gluten Free Lemon Dessert Cups
Gluten-Free Lemon Bars {Dairy-Free Option}
Gluten Free Lemon Bites Recipe
The Best Gluten-Free Lemon Bars
How to make gluten free lemon dessert?
Is there a gluten free lemon cake?
What are the best gluten free desserts for a party?
Is there a gluten free lemon pastry?

Gluten Free Lemon Dessert Cups

This gluten free lemon dessert recipe requires only 4 ingredients to be layered in small mason jars for a fresh, delicious and simple summer dessert!
Provided by: Whitney Bond
Total time: 15 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 4

Ingredients:

7.1 oz gluten free lemon wafers
8 oz cream cheese
8 oz cool whip
3 lemons

Nutrition:

How to cook:

Add the lemon wafers to a food processor.
Blend into a fine crumb mixture.
Whip the cream cheese and cool whip together.
Add the zest and juice of two lemons.
Cream together then begin preparing the jars.
Place a large spoonful of the creamy filling in the bottom of a jar, then add a layer of the lemon wafer crumbs.
Add another layer of creamy filling, then top with another layer of lemon wafer crumbs.
Zest the third lemon on top of the jars and serve.
Add fresh fruit or mint if you would like.

Notes: 9 Gluten-Free Lemon Desserts for Spring, Lemon Butter Cookies. Easy Lemon Butter Cookies with a deliciously tart lemon glaze. Grain-free. Iced Lemon Pound Cake. This lemon cake loaf is …

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gluten free lemon bites recipe gluten free lemon dessert cups

Gluten-Free Lemon Bars {Dairy-Free Option}

An easy recipe for Gluten-Free Lemon Bars. These tangy lemon squares are made with a buttery shortbread crust and a fresh lemon curd filling. This gluten-free dessert also has a dairy-free option.
Provided by: Audrey from Mama Knows Gluten Free
Total time: 58 minutes
Cook time: 48 minutes
Prep time: 10 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

1 cup unsalted butter, melted (dairy-free use Smart Balance Butter)
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups gluten-free all-purpose flour with xanthan gum
6 large eggs
2 cups granulated sugar
1 cup lemon juice (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free. )
powdered sugar for dusting

Nutrition:

How to cook:

Preheat the oven to 325°F. Line the bottom and sides of a 9×13 glass baking pan with parchment paper. Make sure the parchment paper hangs over the side of the pan to help make lifting the bars out of the pan easier.
Shortbread Crust
In a large bowl mix the melted butter, sugar, pure vanilla extract, and salt. Add the gluten-free flour and stir to completely combine and the dough forms. The dough will be thick. Firmly press the dough into the lined pan evenly top about 1/2-inch thick. making, sure the layer of crust is even Bake for 20-22 minutes or until the edges are very lightly browned. Remove from the oven and set aside.
Lemon Filling
In a large bowl whisk together the eggs. Add the sugar and whisk until combined. Add the lemon juice and pure vanilla extract and whisk until combined. Add the gluten-free flour and whisk until completely combined.
Pour the lemon filling over the warm crust. Bake the bars for 26 minutes or until the center is just about set and no longer jiggles. Remove bars from the oven and cool completely at room temperature for 1 hour. Cover the bars with plastic wrap and place them into the refrigerator for 2 hours, until chilled.
Once the bars are chilled, lift the parchment paper out of the pan using the overhang on the sides of the pan. Dust the top of the bars with powdered sugar and cut into squares before serving. For smoother squares, wipe the knife clean between each row that you cut. Cover and store the leftover lemon bars in the refrigerator. These lemon bars are the best when cold.
Freezing
Freezing Instructions: The lemon bars can be frozen for up to 3 months. Cut the cooled bars (without the powdered sugar topping) into squares, then place onto a baking sheet. Flash freeze for 1 hour. Wrap each bar in aluminum foil or plastic wrap and place them into a large freezer bag. Thaw the lemon bars in the refrigerator overnight. Dust with powdered sugar before serving.

Notes: 50+ Gluten Free Lemon Desserts, Guten Free Lemon Cupcakes – Noshtastic. Lemon CoconutCrumble Muffins – Kitchen Tested. Vanilla Bean Custard …

Gluten Free Lemon Bites Recipe

Light and fluffy, with just the right amount of sweet and tart, these gluten free lemon bites are equally perfect for dessert or a breakfast/brunch treat!
Provided by: Jules Shepard
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 48 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

3/4 cup + 1 Tbs. milk, dairy or non-dairy (soy, almond, cashew, hemp, rice, etc.) OR use OWYN® milk or other GF protein drink
2 Tbs. fresh squeezed lemon juice
3/4 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1 1/4 cup granulated sugar
3 eggs, room temperature or substitute like aquafaba
1 tsp. pure vanilla extract
2 1/2 cups (337.5 grams) gfJules® Gluten Free All Purpose Flour
1 Tbs. baking powder
1/2 tsp. fine sea salt
1 Tbs. lemon zest
2 Tbs. melted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1 cup sifted confectioner’s sugar
2 Tbs. lemon juice
1 Tbs. lemon zest for garnish

Nutrition:

Calories: 67 calories
Carbohydrate: 8 grams carbohydrates
Cholesterol: 20 milligrams cholesterol
Fat: 4 grams fat
Fiber: 0 grams fiber
Protein: 1 grams protein
Saturated Fat: 2 grams saturated fat
Serving Size: 1 serving
Sodium: 89 milligrams sodium
Sugar: 8 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 1 grams unsaturated fat

How to cook:

Preheat oven to 325°F (convection) or 350° F (static).
Butter (or use vegan butter) 48 mini muffin cups. I like to dip a paper towel into a butter tub and then swirl it around each muffin cup to fully coat the cups for easy release of the baked muffins. Or line with mini muffin papers.
Measure and mix together the milk and lemon juice and set aside. The milk will begin to curdle while you prepare the rest of the batter.
In a large mixing bowl, whip butter and sugar at medium-high speed for 6-8 minutes, until very light and fluffy. Add the eggs, one at a time, mixing in between each egg addition. Add vanilla with last egg ingredient.
Whisk together gfJules® Flour, baking powder and salt in a separate bowl.
Slowly stir in the whisked dry ingredients, alternating with the milk mixture and stirring until fully integrated. Fold lemon zest in last.
Scoop batter into prepared pans with a spoon or small cookie scoop, filling only 3/4 full. If you're like me and you wind up with more batter than you have pans, it is ok to wait until the first batch is baked and then re-use the pans because each round of pans will only need to bake for 10 minutes.
Bake until a toothpick in the centers comes out with only a few moist crumbs — approximately 10 minutes. The edges of the lemon bites will become lightly browned as well.
Remove lemon bites to cool on a wire rack.
When completely cooled, glaze following the directions below.
Lemon GlazeTo make the glaze, melt butter and whisk together confectioners’ sugar and lemon juice.Transfer to a wide-mouth bowl and dredge each lemon bite through the glaze (either the bottom or the top) then sprinkle with lemon zest. Put bites aside to allow time for the glaze to set before serving.

Notes: The Best Gluten-Free Lemon Bars, In a mixing bowl or the bowl of a stand mixer with paddle attachment, combine flour, sugar, salt, and lemon zest; mix gently until combined. Add butter …

The Best Gluten-Free Lemon Bars

Lemony tart and sweet bars are the perfect treat when you want a little something to end the meal. Creamy lemon filling sits atop a lemony shortbread crust. This recipe for the best lemon bars is gluten-free with a dairy-free option.
Provided by: Jessie Shafer
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 14

Ingredients:

1 cup gluten-free flour*
6 tablespoons granulated sugar
Pinch of salt
Zest of 1 lemon (about 1 tablespoon)
6 tablespoons butter, softened**
4 eggs
1 cup granulated sugar
¼ cup cornstarch
½ cup fresh lemon juice (from 3-4 lemons)
Zest of 1 lemon (about 1 tablespoon)
Optional toppings: Lemon Whipped Cream, powdered sugar, thin lemon wedges, or lemon peels
1 cup heavy whipping cream
Zest of 1 lemon (about 1 tablespoon)
1 tablespoon powdered sugar

Nutrition:

How to cook:

Preheat the oven to 350 degrees. Line an ungreased 8×8-inch glass baking dish with crossing strips of parchment, which will make it easier for you to lift the lemon bars out of the dish after baking.
In a mixing bowl or the bowl of a stand mixer with paddle attachment, combine flour, sugar, salt, and lemon zest; mix gently until combined. Add butter and mix until the dough is crumbly (it will not come all the way together yet). Next, use your hands to knead the dough until it comes together in a ball. This will take some time, so be patient. The dough will come together as the warmth of your hands lightly melts the butter.
Press the dough into the prepared baking dish over the parchment strips. Again, be patient as you work the dough into an even layer. Make the layer as even as possible, without any rise at the edges, patting it down with your fingers. Bake for 5 minutes and then remove to cool slightly while you prepare the filling. This short baking time just helps to start setting the crust, but it will not be fully baked yet.
Meanwhile, make the filling. In a separate bowl, combine the eggs, granulated sugar, cornstarch, and lemon juice (not the lemon zest yet). Mix until the sugar and cornstarch are dissolved. Strain the mixture through a sieve (this step is not necessary, but makes for a very smooth and nice-looking filling). Stir the lemon zest in and gently pour the filling over the par-baked crust. Return to the oven and bake for 30 minutes without opening the oven.
Remove baking dish from oven and let bars cool 15 minutes in the pan. Run a knife around the outer edge of the parchment, and very gently lift up on the parchment flaps to remove the full slab to a cutting board. If you prefer perfect squares, use a Chef’s knife to cut off the outer 1/8-inch edge on all four sides, then cut into 16 squares. Refrigerate bars at least 1 hour before serving, then top with desired garnishes. Store any leftovers in the refrigerator for up to 1 week.

Notes: BEST Ever Gluten Free Lemon Cake, This gluten free lemon cake is moist, spongey and so easy to make. Meal Type » Desserts » Gluten Free Lemon Cake. Gluten Free Lemon Cake. …