Gluten, Egg, Nut and Dairy Free Lemon Bars

baking | July 18, 2016 | By

These Gluten, Egg, Nut and Dairy Free Lemon Bars have a Gluten Free Shortbread Base with a super lemony filling and crunchy coconut macaroon topping.  I absolutely love pretty much anything lemon, especially lemon curd and these definitely don’t disappoint!  

Gluten, Egg, Nut and Dairy Free Lemon Bars

 

Gluten, Egg, Nut and Dairy Free Lemon Bars

Gluten, Egg, Nut and Dairy Free Lemon Bars
Serves 12
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
638 calories
83 g
0 g
33 g
6 g
7 g
160 g
137 g
48 g
0 g
25 g
Nutrition Facts
Serving Size
160g
Servings
12
Amount Per Serving
Calories 638
Calories from Fat 296
% Daily Value *
Total Fat 33g
51%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 14g
Cholesterol 0mg
0%
Sodium 137mg
6%
Total Carbohydrates 83g
28%
Dietary Fiber 4g
16%
Sugars 48g
Protein 6g
Vitamin A
27%
Vitamin C
16%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 250g dairy free margarine
  2. 125g icing sugar
  3. 2 lemons, zested
  4. 1 teaspoon vanilla extract
  5. 2 teaspoons brine from a tin of chickpeas
  6. 350g gluten free flour (I used 100g coconut flour, 100g rice flour, 150g cassava flour)
  7. 1 teaspoon gluten free baking powder
  8. 1/2 teaspoon salt
Lemon filling
  1. 100g chickpea brine
  2. 200g sugar
  3. 200g dairy free margarine
  4. 200g sugar
  5. 290g lemon juice
  6. zest of 3 lemons
  7. 80g gluten free cornflour
  8. 1 tin coconut cream, refrigerated overnight
Topping
  1. 80g coconut
Base
  1. 1. Cream the margarine, icing sugar, zest and vanilla together for about 4 minutes.
  2. 2. Beat in the chickpea brine.
  3. 3. Sift the dry ingredients then add to the margarine mix. Beat until just combined.
  4. 4. Press into a square tin lined with baking paper and bake at 175 degrees Celsius for approximately 10 minutes. It should be a light golden brown but not too crunchy.
Filling
  1. 1. Place the chickpea brine in the cake mixer and start whisking at full speed.
  2. 2. Place the first measure of sugar in a pot with 1/4 cup water. Bring to the boil quickly and boil for 2 minutes. Remove from the heat and cool for 2 minutes.
  3. 3. Slowly drizzle the hot syrup down the inside of the bowl whisking the brine. (It should be white and fluffy before you start doing this). Keep whisking until the mixture is cool, white and thick (this takes at least 10 minutes).
  4. 4. Place the lemon zest, juice, margarine and second measure of sugar in a pot and bring to the boil.
  5. 5. Mix the cornflour to a paste with a bit of water. Pour into the pot with the lemon mixture while whisking continuously. Leave to cool, but give it a whisk every 5 minutes or so to prevent a firm skin developing.
  6. 6. In a separate bowl, scoop off the fatty part of the coconut cream and whisk until thick like whipped cream.
  7. 7. Split the chickpea brine meringue mix in half, reserving half for the topping.
  8. 8. Fold 1/3 of the remaining meringue mix into the lemon mixture, whisk until combined. Gently fold in the remanding meringue.
  9. 9. Fold in the whipped coconut cream then pour over the base. (You may not need all the mixture, but it can be kept in the fridge for a week to serve with ice-cream or meringues...or by the spoonful if you are anything like me!) It should be about 4 cm thick but it doesn't really matter.
Topping
  1. Fold the coconut into the remaining chickpea meringue mix. Pour over the lemon filling and smooth the top. Place under a grill in the oven (not too high) and cook until the top is golden brown.
  2. Leave to cool in the refrigerator for at least 2 hours (preferably overnight) before slicing into squares.
beta
calories
638
fat
33g
protein
6g
carbs
83g
more
Fun With Allergy Kids http://allergykids.co.nz/
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Comments

  1. Leave a Reply

    Lola
    July 20, 2016

    Can I use egg instead of chickpea brine?

    • Leave a Reply

      admin
      July 25, 2016

      Yes definitely! Use 4 yolks for the lemon curd and 4 whites for the meringue 🙂

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