Subscribe

Gluten Free Lemon Chess Bars

Photo Credit : Courtney Bryant
Photo Credit : Courtney Bryant

When food blogger Courtney Bryant, of The Little Dixie Cook, went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!

The Little Dixie Cook’s Lemon Chess Bars

More from Southern Living

Ingredients:

For Crust:

For Topping:

Directions:

  1. Preheat oven to 350 F. Butter a 9 x 9 baking dish and set aside.
  2. To make crust, sift together brown rice flour, sorghum flour, tapioca starch, baking soda, baking powder, salt, and xanthan gum in a medium bowl. Set aside.
  3. In a separate bowl, cream together butter and sugar with a hand mixer. Add the egg, and mix well.
  4. Add in flour mixture and stir together with a wooden spoon until fully incorporated, then press crust mixture into bottom of prepared baking dish.
  5. To make topping, beat together butter and powdered sugar with a hand mixer in a medium bowl. (Be careful with this step. I do ½ cup at a time, or else sugar goes everywhere!)
  6. Add in sweetened condensed milk, and mix well.
  7. Add in sour cream, eggs, and vanilla. Mix well.
  8. Add in lemon juice and lemon zest, and mix until fully incorporated.
  9. Pour topping on top of crust and smooth into an even layer. Sprinkle top with a bit of sugar.
  10. Bake for 45 - 50 minutes. Remove and allow to cool completely before serving.

Note: The center will still jiggle a bit when you remove it from the oven, but once it cools it’ll set up beautifully!

ENJOY!!

For more gluten free recipes, be sure to check out @littledixiecook on Instagram.

Outbrain

More from Southern Living