Thursday, May 17, 2012

Gluten Free Triple Layer Lemon Bars Recipe

Quick and simple.  Easy and delicious. Light and lemony.  Need I say more?

I think the photo says it all - here's the recipe:

SPH Gluten Free Triple Layer Lemon Bars
1 3-oz. package chopped walnuts, divided
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 egg
1/2 cup butter, melted
1 6-oz. box and 1 3-oz. box Jell-o (brand) Cook & Serve Lemon Pudding, made per package directions
1 8-oz. container frozen non-dairy whipped topping, defrosted

Preheat oven to 350 degrees.  In a mixing bowl, stir together cake mix, egg and melted butter until mixture resembles crumbs.  Add about 2/3 of the package of walnuts.  Butter the bottom and sides of a 9x13 cake pan.  Press mixture into cake pan and up the sides.  Bake for about 12-15 minutes, until mixture is definitely set and edges are beginning to brown.  Remove from oven, and allow to cool completely,

While the crust is baking and cooling, mix the larger box of pudding.  Pour into a bowl and allow to cool to nearly room temperature.  No need to refrigerate - you'll do that in just a bit.  Just let it hang out on your counter while you make the other box of pudding.  So then make the smaller box of pudding.  Pour this batch of pudding into a large mixing bowl, and allow to cool for a few minutes.  Just until the steam is gone.  Then, fold in half of the container of whipped topping, until pudding is light and fluffy.

When the crust has cooled almost completely, pour the bigger batch of lemon pudding over the top and spread til even.  Next, spread pudding/whipped topping mixture over the lemon pudding.  Finally, top with remaining whipped topping.

In a zip-top bag, place remaining walnuts.  Crush with a rolling pin.  It's ok if they're not all the same size - just crush them up a bit more than they already are in the package.  Sprinkle over the whipped topping layer of the bars.

Cover with plastic wrap and refrigerate for at least 30 minutes.  Cut into bars and serve.

This light and delicious bar is the perfect make-ahead and bring-along dessert.  Because the recipe makes a huge cake pan of bars, it's great for Bible studies or small-groups or to take to a family reunion.

Not a fan of walnuts, use pecans.  Or almonds.  Or leave the nuts out entirely.  You decide.

Make some up this weekend, and enjoy!


Barbara Neubeck said...

Hi Ann,
Your lemon bars sound wonderful......the picture does say it all..Beautiful
Have a good week
God Bless
Barb from Australia

Shiloh said...

That looks delicious! I'm seeing so much lemon around. Seems perfect for summer, I think.

Unknown said...

Awesome! Another terrific gluten free yummy dessert:) Thanks for educating me about corn starch last week. I have been studying about it. Thanks for linking up to Freedom Fridays!

Pamela said...

Ann those look delicious!! Thanx for linking up to THT!

Anonymous said...

Ann I love your new look, I havent been on your site in a while. Thanks so much for linking up to my 1st Linky party. I love this recipe, I will be making this.

Dorothy @ Crazy for Crust said...

These look delicious! I love a good lemon bar.