Ingredients
Gluten-Free Lemon Shortbread:
125 g (½ cup + 2 tbsp) caster or granulated sugar
Zest of 2 lemons (organic, unwaxed recommended)
140 g (1¼ sticks) unsalted butter, softened
1 tsp vanilla bean paste or 2 tsp vanilla extract
300 g (2½ cups) plain gluten-free flour blend
¾ tsp xanthan gum (omit if your flour blend contains it)
½ tsp salt
Peach Filling:
5 medium peaches (about 750 g / 1½ lbs), peeled or unpeeled
75 g (¼ cup + 2 tbsp) caster or granulated sugar
15 g (1 tbsp) cornstarch
15 g (1 tbsp) freshly squeezed lemon juice
1 tsp vanilla bean paste or 2 tsp vanilla extract
Instructions
Peach Preparation:
- Bring a large pot of water to a boil and prepare an ice bath.
- Score a small “X” on the bottom of each peach.
- Boil peaches 30–60 seconds, then transfer to ice bath.
- Peel skin off (optional). Slice peaches into ½-inch wedges.
Shortbread Dough:
- Preheat oven to 375ºF (190ºC). Line a 9-inch (23 cm) square pan with parchment paper.
- Rub lemon zest into sugar in a large bowl. Add butter and vanilla; mix until combined.
- Whisk together flour, xanthan gum, and salt. Add to butter mixture and knead until crumbly dough forms.
Assembling the Bars:
- Press ⅔ of the dough into the pan to form the base. Smooth evenly.
- Spread peach filling over the shortbread.
- Crumble remaining ⅓ of dough on top, leaving some peaches exposed.
- Bake 50–55 minutes until topping is golden and filling bubbles.
Cooling & Serving:
- Cool completely to room temperature. Chill at least 30 minutes before slicing.
- Serve plain or with a scoop of vanilla ice cream.
Notes
- Peach ripeness: Use firm, juicy peaches to avoid a mushy filling.
- Gluten-Free Flour: A reliable store-bought blend works best. If making your own, measure by weight for accuracy.
- Shortbread texture: Dough may be crumbly; this is normal for gluten-free shortbread.
- Serving: Warm bars are soft and delicate; chilling ensures neat slices.
- Storage: Store in a covered container at room temperature or in the fridge for 3–4 days.