Gluten-free lemon bars recipe: the perfect treat

Managing food allergies shouldn’t mean missing out on a healthy and diverse diet, including sweet treats like this lemon slice.

Gluten-free lemon slice.

Food allergies are on the rise and are expected to rise again following the Covid-19 lockdowns. The reason is that gut microbiota are critical in supporting healthy immune responses. Alterations in gut microbiota have been linked to altered immune health with increased risk of allergic conditions such as food allergies and other non-communicable immune diseases.

One of the factors we think has contributed to rising prevalence of food allergies in recent decades is reduced microbial exposures in early life. These are associated with altered intestinal microbiota (reduced diversity/narrower range of bugs in the gut), which in turn have been linked to increased risk of food allergies. During Covid we were placed into isolation, which likely meant reduced microbial exposures such as not attending day care and increased use of antiseptic hand wash or surface cleaning agents. Babies and young children may have had reduced microbial exposures as a result but we don’t know for sure if these will have an impact.

The Allergy Friendly Family Cookbook by Professor Mimi Tang, Associate Professor Kirsten Perrett and Dr Vicky McWilliam from Murdoch Children's Research Institute.

Managing food allergies can be challenging. People with food allergies can often find themselves following overly restrictive diets unnecessarily. Sometimes it’s more than just avoiding their allergen because it can be difficult to prepare healthy, balanced meals while eliminating one or more allergens. If your child is allergic, it is essential to avoid the foods the child is allergic to but it is also important to maintain a healthy, diverse, balanced diet that is nutritionally adequate.

Having access to simple recipes developed by an experienced dietitian will help manage allergies while providing healthy, balanced, diverse and nutritionally complete meals.

These zingy, sweet gluten-free lemon bars are perfect for an afternoon tea or anytime treat.

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RECIPE: Nice ‘n’ tangy lemon slice

Ingredients

• 100g (½ cup) caster sugar
• 75g (½ cup) gluten-free plain flour
• 55g (½ cup) almond meal
• 45g (½ cup) desiccated coconut
• 100g unsalted butter, melted
• Pure icing sugar, sifted, to dust
• Small lemon slices & whipped cream, to decorate (optional)

Lemon filling

• 4 eggs
• 35g (¼ cup) gluten-free plain flour
• 215g (1 cup) caster sugar
• 1 lemon, rind finely grated
• 125ml (½ cup) fresh lemon juice

Method

1. Preheat oven to 180C. Line a 16 x 26cm (base size) slice pan with baking paper, allowing the sides to overhang.
2. Combine the sugar, flour, almond meal and coconut in a bowl. Add the butter and stir until well combined. Press mixture firmly over the base of the prepared pan and smooth the surface. Bake for 15 minutes or until light golden.
3. To make the filling, whisk the eggs, flour and sugar in a bowl until smooth. Whisk in the lemon rind and juice. Carefully pour filling over the base.
4. Bake for 20-25 minutes or until filling is set. Cool completely in the pan before cutting into pieces and dusting with icing sugar. Decorate with small lemon slices and piped whipped cream, if desired.

Makes 16

Professor Mimi Tang is the head of Allergy Immunology Research Group and director of Allergy Translation at Murdoch Children’s Research Institute.