Mar 202015

Sliced Lemons

These are so terribly good that you should only make them when you have company or children who can help you eat them. They’re great for church lady meetings and also delicious for spring holidays such as Passover or Easter. If you need to make them unleavened for Passover then simply leave out the baking powder in the custard filling. It doesn’t make that much difference. You can even make them with lime juice for St. Patrick’s Day.

I use bottled lemon juice (the cheap stuff) for my Lemon Bars and they turn out great every time. If you see a sale on fresh lemons you may want to decrease the lemon juice to 1/2-cup because fresh lemon juice has much more zing to it than the bottled stuff.

This is another recipe that is so good, no one can tell it’s allergy-friendly.

Lemon Bars


Shortbread Crust

  • 2 cups GLAD Flour or gluten-free all-purpose flour
  • 1 cup dairy-free margarine, at room temperature
  • 1/2 cup sugar

Lemon Custard Filling

  • 2/3 cup lemon juice
  • 1-1/3 cups sugar
  • 4 eggs
  • 1/2 teaspoon baking powder
  • 1/4 cup GLAD Flour or gluten-free all-purpose flour
  • 1 pinch salt


  • 1/3 cup powdered sugar


First search around in your cupboards until you find your favorite 9 by 13-inch baking pan. Grease the pan with SOLID shortening or coat it with nonstick spray. Set the pan aside.

Next prepare the crust. Measure all of the crust ingredients into a medium sized bowl. Use a large fork or your hand (make sure they’re clean) to mash the ingredients together until they are a stiff dough. Plop the dough into your greased baking pan. Use palms and stiff fingers to press the dough evenly into the bottom of the pan. The center of the dough tends to be thicker than the corners so make a little extra effort to mash the center thin enough to be even with the outer edges.

Bake the crust at 350° for 20 minutes.

While the crust is baking prepare the filling. Use a paper towel to wipe out the bowl you made the crust in. Use this same bowl to mix up the lemon filling. Measure all of the filling ingredients into your medium sized bowl. Use a whisk or electric beaters to make a smooth, thin mixture. Set this aside until the crust is done baking.

Measure the powdered sugar and set it aside.

When the crust comes out of the oven immediately pour the filling over it. The pan will be hot so be careful not to burn yourself. Place the pan back into the oven. Continue baking for another 25 minutes. The top of the custard will be cracked in a few places. This is evidence that it’s done.

Remove the pan from the oven. Sprinkle the powdered sugar over the top. Allow the pan to cool for 20 minutes and then cut into bars.

My guys love these bars so they never can wait long enough for the bars to cool significantly. They taste good hot too, although they’re gooey. Store leftovers in the refrigerator because the eggs in the custard don’t keep well at room temperature.

Makes about 24.

Mar 162015


These are great for potlucks and school parties when you want something that tastes very good, and is as normal as you can get. No one ever knows they’re gluten free. They just taste like very good homemade cookies.

Ghirardelli semi-sweet chocolate chips are dairy-free as are the more expensive Enjoy Life mini chocolate chips. Sometimes generic and store brand chocolate chips are dairy-free too. I recently found some at Big Lots that are dairy free, very good quality and were less than $2 a package. My local Kroger used to produce their lowest priced, value brand chocolate chips without any added dairy, but just recently changed their formula. I was terribly disappointed because they were such good quality and such a good price. This proves the adage,”Always read the package. Always.” Manufacturers can change their product’s formula without notice and it’s a terrible thing to have four packages of chocolate chips in the pantry that you can’t even eat. Luckily Kroger is pretty easy going about returns.

Gluten Free, Dairy Free Chocolate Chip Cookie Bars


  • 1 cup dairy free margarine, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups homemade GLAD flour or your favorite gluten-free all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 8 to 12-ounces dairy free chocolate chips (1-1/3 to 2-cups)


Allow the margarine to come to room temperature, or soften it in the microwave. I have used Blue Bonnet lactose free margarine in this recipe and it works flawlessly. Any other dairy-free margarine should work fine too.

Preheat the oven to 375°.

Place the margarine in a mixing bowl and work it with a wooden spoon until it is easy to stir. Add the sugars, vanilla and eggs. Stir until well mixed. Add the gluten free flour, baking soda and salt. Stir again until you have a nice, thick dough. Stir in the chocolate chips.

Coat a 15 by 10-inch cookie sheet (the kind with sides, also called a jelly roll pan) with solid shortening or coat it with no-stick spray. Turn the cookie dough into the pan. Wet your hands with water and then use your wet hands to pat the dough into the pan evenly.

Bake at 375° for 25 to 30 minutes, or until the top is golden brown and the sides of the bars have pulled away from the sides of the pan. Remove the bars from the oven and allow them cool for about 15 minutes. Cut into bars. I cut the pan 6 by 8 to make 48 bars. Serve with your favorite dairy free milk.

Makes 48 cookie bars.

If you prefer to make drop cookies instead of bars, then drop the dough by spoonfuls onto a cookie sheet and bake at 375° for about 10 to 12 minutes. Makes 4 or 5 dozen. I always make cookie bars because I am lazy and they are faster to prepare than cookies.



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