Gluten-Free Lemon Bars Recipe

Introduction

These gluten-free lemon bars are a bright and tangy treat with a tender, buttery crust and a smooth lemon filling. Perfectly balanced between sweet and tart, they make a refreshing dessert or snack for any occasion.

Ingredients

• 1 cup gluten-free all-purpose flour blend (gum-free)
• 1/3 cup confectioners’ sugar (plus extra for dusting)
• 1/4 teaspoon salt
• 2 teaspoons lemon zest
• 1/2 cup unsalted butter (melted and cooled)
• 4 large eggs (at room temperature)
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 2/3 cup lemon juice (freshly squeezed, about 4 lemons)
• 1/2 cup gluten-free all-purpose flour blend

Instructions

1. Step 1: Preheat your oven to 325°F. Grease an 8-inch square pan and line it with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a bowl, whisk together 1 cup gluten-free flour, confectioners’ sugar, salt, and lemon zest. Stir in the melted butter, adding more if needed until the mixture presses together evenly.
3. Step 3: Press the crust mixture firmly into the prepared pan. Bake for 15-20 minutes, until the crust firms up and just begins to set. Remove from oven and let cool briefly.
4. Step 4: In another bowl, whisk the eggs, granulated sugar, baking powder, lemon juice, and remaining 1/2 cup gluten-free flour until smooth and well combined.
5. Step 5: Pour the lemon filling evenly over the warm crust.
6. Step 6: Return the pan to the oven and bake for 22-27 minutes, until the filling is just set but still slightly jiggly in the center.
7. Step 7: Remove the pan and allow the bars to cool for about 20 minutes. Then chill in the refrigerator for at least 2 hours to firm up completely.
8. Step 8: Use the parchment overhang to lift the bars out of the pan. Dust with extra confectioners’ sugar and cut into 12 squares. Serve cold.

Tips & Variations

• Use freshly squeezed lemon juice for the best bright flavor. Bottled juice can be too acidic or flat.
• Adjust the sugar to your taste if you prefer a sweeter or tarter bar.
• For extra texture, add a sprinkle of poppy seeds to the filling mixture.
• If your crust feels too dry, add a teaspoon of melted butter at a time until it holds together well.

Storage

Store the lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly for up to 2 months. Thaw in the fridge overnight before serving. Enjoy them chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lemon bars dairy-free?

Yes, substitute the unsalted butter with a dairy-free margarine or coconut oil. Make sure your gluten-free flour blend is also dairy-free.

Why do my lemon bars turn out too runny?

This usually happens if the filling isn’t baked long enough. Make sure the filling is set with a slight jiggle before removing from the oven, and chill well before cutting.

Gluten-Free Lemon Bars Recipe

---

★★★★★

4.7 from 62 reviews

• Author: lilan
• Total Time: 3 hours (including chilling)
• Yield: 12 bars 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

These Gluten-Free Lemon Bars offer a delightful tangy flavor with a tender, buttery crust made from a gum-free gluten-free flour blend. Perfectly balanced between sweet and tart, these bars are baked to a soft, slightly jiggly filling then chilled to perfection. Ideal for a citrusy dessert that caters to gluten-free diets without sacrificing flavor or texture.

---

Ingredients

Scale 1x2x3x

Crust

• 1 cup gluten-free all-purpose flour blend (gum-free)
• 1/3 cup confectioners’ sugar (plus extra for dusting)
• 1/4 teaspoon salt
• 2 teaspoons lemon zest
• 1/2 cup unsalted butter, melted and cooled

Filling

• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 2/3 cup freshly squeezed lemon juice (juice of about 4 lemons)
• 1/2 cup gluten-free all-purpose flour blend

---

Instructions

1. Preheat oven. Set your oven to 325°F (163°C) and prepare an 8-inch square pan by greasing it and lining it with parchment paper, leaving an overhang on the sides for easy removal.
2. Prepare crust mixture. In a bowl, whisk together gluten-free flour, confectioners’ sugar, salt, and lemon zest. Stir in the melted butter, adjusting with extra butter if the mixture feels too dry, until it’s pressable into the pan evenly.
3. Bake crust. Press the crust mixture firmly into the prepared pan and bake for 15-20 minutes until it firms up and just begins to set. Remove from oven and allow to cool briefly.
4. Whisk filling ingredients. In a separate bowl, combine the eggs, granulated sugar, baking powder, lemon juice, and gluten-free flour. Whisk until the mixture is smooth and fully blended.
5. Pour filling over crust. Evenly pour the lemon filling onto the warm crust base, spreading if needed to cover the surface.
6. Bake lemon bars. Return the pan to the oven and bake for 22-27 minutes, until the filling is set but still has a gentle jiggle when you move the pan.
7. Chill to firm up. Let the bars cool in the pan for about 20 minutes, then refrigerate for at least 2 hours to allow the bars to firm properly.
8. Slice and serve. Use the parchment overhang to lift the bars from the pan. Dust lightly with additional confectioners’ sugar and cut into 12 equal squares. Serve cold for best texture and flavor.

Notes

• Use gluten-free flour blends specifically labeled gum-free to replicate this recipe exactly.
• Room temperature eggs help ensure the filling incorporates smoothly and bakes evenly.
• Chilling the bars sufficiently is crucial for clean slicing and firm texture.
• If the crust mixture feels too crumbly, add melted butter a teaspoon at a time until it holds together when pressed.
• Freshly squeezed lemon juice provides the best bright flavor; bottled may alter the taste.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gluten free lemon bars, lemon dessert, gluten free dessert, lemon bars recipe, gluten free baking