Delicious gluten-free and dairy-free lemon bars featuring a bright, lemony custard with a shortbread crust made from olive oil and honey. Perfect for spring and summer, these bars are easy to make and refreshing.
1: Preheat oven to 325°F.
2: In a large bowl, combine olive oil, honey, lemon zest, and vanilla extract. Whisk until combined.
3: Fold in the gluten free all purpose flour and salt until the dough is uniform.
4: Spread shortbread dough in an even layer in a greased and parchment lined 9x9 baking dish.
5: Bake for 15 minutes and then remove from the oven.
6: In a large bowl, combine eggs, honey, lemon juice, and olive oil. Whisk until combined.
7: Add in the gluten free all purpose flour and whisk until smooth with no clumps.
8: Pour filling over the crust and return to the oven for 35-40 minutes until the filling is set.
9: Allow lemon bars to cool completely then refrigerate for two hours before dusting with powdered sugar.
