.jpg)
Impatience is the mother of all invention, right???
At least it often is for me...
Originally, I set out to revamp a gluten free lemon bar recipe I created a few years ago. For a fun twist, I decided to create my crust using gluten free pretzels and oats. Now, obviously the lemon filling starts out as a liquid, so a holey crust would be very no bueno. So, I pressed the crushed pieces, baked for a bit, and allowed to cool.
But, I only waited for a few minutes. Then, I added the lemon mixture and returned to the oven. Fingers crossed. This is going to be so good!
Well, a pretzel-oat crust with a gooey lemon filling didn't quite happen. Instead of a layered treat, everything sort of combined while baking and then baked together into one sweet, lemony layer.
The good news- I created the BEST lemon bar blondies!
Perfect for Mother's day, Easter, or your next Sunday brunch!
Think about a warm, gooey brownie…just without the cocoa powder. That’s a blondie! Though, many versions seem more like a cookie bar…but, as we all know from the creation of Brookies- cookie dough and brownie batter are not the same! My batter is somewhere in-between.
I prefer to store in the fridge, in an airtight container, for 4-5 days. Something about a cool, lemon treat really hits the spot! They could also be stored in a container at room temperature for 2-3 days.
For a buttery, soft, and chewy treat- these gluten free lemon bar blondies will quickly become a family favorite!
Comment
Did you love this? Let us know!