Erin’s Recipe Rundown
Texture: A creamy, zingy lemon curd on a shortbread base.
Taste: Bright, tart citrus balanced with sweet and buttery notes.
Ease: Simple ingredients + straightforward steps.
Recommended GF Flour: My top pick for this recipe is Bob’s Red Mill 1-to-1 Baking Flour, but King Arthur Measure-For-Measure Flour will also work.
Would I make these again? Definitely! This is THE recipe for lemon lovers — it’s impossible to eat just one bar!
xoxo erin
Made with fresh lemon juice and zest, these gluten-free lemon bars rival any traditional recipe. They’re bright and creamy, with the perfect balance between tart and sweet!
Plus the shortbread crust adds a tender, buttery, and slightly crisp base that complements the lemon filling. Nobody can ever tell these lemon bars are gluten-free!
Featured Comment
From Arianna: “Just made these and WOWWW. They are delicious. The inside is so yummy and the crust came out perfect! Definitely saving this recipe for the future.“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Lemon Bars
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free lemon bars be made dairy-free? What about nut-free?
- Why do I need to avoid metal baking tools and equipment?
- What is the best way to cut clean squares?
- Gluten-Free Lemon Bar Recipe Tips
- More Gluten-Free Citrus Desserts
- Gluten-Free Lemon Bars (with Shortbread Crust!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free lemon bars. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: This recipe turns out best with a high-quality gluten-free flour blend that contains xanthan gum. I prefer Bob’s Red Mill 1-to-1 Baking Flour for this one, but King Arthur Measure-For-Measure Flour will work too.
- Sugar: Granulated sugar is essential for adding sweetness to both the creamy lemon filling and the gluten-free shortbread crust.
- Lemon zest: Fresh lemon zest takes the lemon flavor to the next level of intensity!
- Lemon juice: I like to use fresh Meyer lemons for a sweeter, more intense lemony flavor— but any kind of lemon will work (just don’t use lemon concentrate)!
You also might like these recipes for gluten-free s’mores bars, gluten-free coconut cake, gluten-free peach crisp, gluten-free blondies and gluten-free brownies.
How to Make Gluten-Free Lemon Bars
Here’s an overview of how to make these bars. You can jump to the recipe for the full instructions!
- Using a stand mixer: Add the gluten-free flour, sugar, and salt. Then with the mixer on low, add a few pieces of butter at a time (cut into 1/2″ chunks). Add the vanilla and continue to mix until the dough forms (2-3 minutes). You can also use a hand mixer!
- Bake the crust: Press the dough into an even layer in the prepared 8×8 glass baking pan. Bake the crust until lightly browned (25-30 minutes), then let it cool on a wire rack (30 minutes) before pouring in the filling.
- In a large glass bowl: Add the eggs, sugar, lemon juice, lemon zest, and gluten-free flour.
- Using a non-metal whisk: Whisk together the ingredients until the filling is smooth.
- Once the crust is cool: Pour the lemon filling on top of the crust.
- Bake & chill: Bake the lemon bars until the filling is shiny and opaque, yet slightly jiggly in the center when shaken (20-25 minutes). Let the bars cool on a wire rack until they reach room temperature, then chill them in the fridge (at least 3 hours) before slicing. Dust with powdered sugar and enjoy!
For more springtime recipes, check out these gluten-free Easter desserts.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This dessert can be made 1-2 days in advance. Store them uncut in an airtight container in the fridge. Wait to dust with powdered sugar and slice until just before serving!
To Store: Store leftover cut bars in an airtight container in the fridge for up to 5 days.
To Freeze: They can be frozen in an airtight container for up to 3 months. You can also freeze individual pieces by letting them firm up in the freezer, then wrapping them in plastic wrap and storing them in a freezer bag or airtight container. Thaw in the fridge before serving. You may want to top them with fresh powdered sugar too!
Can these gluten-free lemon bars be made dairy-free? What about nut-free?
Yes, just swap out the butter with your favorite dairy-free butter and you’re all set!
These lemon bars are naturally nut-free.
Why do I need to avoid metal baking tools and equipment?
Lemon is highly acidic and reacts with metals, like aluminum. By using a glass mixing bowl, non-metal whisk, and a glass baking pan, you’ll avoid the unfortunate metallic taste that happens when the citrus reacts to metal. Ceramic is another good option!
What is the best way to cut clean squares?
I recommend chilling the bars first, then using a sharp knife to cut them. Dipping the knife in warm water and wiping it dry in between each slice helps! Also, make sure you cut straight down and avoid a sawing motion.
Gluten-Free Lemon Bar Recipe Tips
- Line your baking dish: If you’re baking these lemon bars for a crowd, make it easy on yourself by lining the dish with parchment paper before pressing in the crust. This will make it easy to remove and slice the bars once they’re baked and cooled.
- Use glass or ceramic dishes: Be sure to use a glass or ceramic dish to bake the lemon bars. Also, use a glass bowl and non-metal whisk when whisking the lemon filling. Using aluminum or other metal bakeware will cause the lemon to react and result in a metallic taste.
- Don’t over-bake: It’s easy to over-bake lemon bars, since they may not seem totally set when you take them out the the oven. Just remember that they’ll continue to set as they cool.
- Use fresh lemon juice: I don’t recommend using bottled, store-bought lemon juice for this recipe. Fresh is best!
More Gluten-Free Citrus Desserts
Gluten-Free Lemon Bars (with Shortbread Crust!)
Ingredients
Shortbread Crust
- 1 cup + 2 tablespoons (169g) gluten-free measure-for-measure flour
- ⅓ cup (66g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (113g) butter at room temperature
- 2 teaspoons vanilla extract
Lemon Filling
- 3 large eggs
- 1½ cups (300g) granulated sugar
- 1-2 tablespoons grated lemon zest zest of 3-4 lemons
- ½ cup (120ml) freshly squeezed lemon juice juice of 3-4 lemons
- ⅓ cup (50g) gluten-free measure-for-measure flour
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F degrees. Spray a glass 8×8-inch baking pan with cooking spray.
To make the crust:
- Cut the butter into ½-inch pieces. Add the gluten-free flour, sugar and salt to the bowl of a stand mixer or a hand mixer.
- With the mixer running on low, add a few pieces of butter at a time. Add the vanilla. Mix for 2-3 minutes until a shortbread dough forms.
- Press the dough into an even layer in the prepared pan.
- Bake the crust for 25-30 minutes, until lightly browned. Let the crust cool on a wire rack for 30 minutes before pouring the topping over the crust.
To make the filling:
- In a large glass bowl, whisk together the eggs, sugar, lemon zest, lemon juice and gluten-free flour with a non-metal whisk. Pour the filling over the cooled crust and bake for 20-25 minutes. The filling should be shiny and opaque, with a slightly jiggly center when shaken.
- Let the lemon bars cool on a wire rack to room temperature, then refrigerate for at least 3 hours before slicing.
- Dust generously with powdered sugar before serving.
I have to admit that I’m fairly skeptical of most gluten free recipes. I have started making them due to a loved one who recently developed celiacs.
However, these absolutely lived up to the hype. They were so good. Perfectly tart, great flavor and texture. I had to measure doneness by wiggle though- it took 28-29 minutes to be cooked for me.
Im definitely saving this recipe!
Yay! We’re so happy to hear you found this recipe to be a keeper! Thank you for taking the time to share your positive experience with us, Wendy!
I am not sure what I did wrong… followed the recipe to tee… and my bars are liquid.
Used fresh lemon, lemon juice etc .
Any advice?
Everything I have made from your recipes have been fabulous! This was my first flop!
Hi Tammy, we’re sorry you had this experience! Did you wait to pull it from the oven until there was just a slight jiggle in the center? And refrigerate it for at least 3 hours to allow it time to fully set? If so and you still had this problem, then it sounds like a ratio was off (wet/dry balance or eggs). What kind of gf flour did you use? And were the eggs large? For example, the filling relies on the eggs to set properly so if the egg measurement was off (such as with smaller eggs) then it may have had trouble setting regardless of baking and chilling time. We hope these ideas help and your next batch goes much better!
I made these Lemon Bars for a pool party and even though
I thought I messed up the crust, added the butter all at once, the bars came out great. Everyone loved them!
Yay! We’re so glad the recipe was a hit! Thank you for taking the time to share your positive feedback with us, Karen.
Just made these and WOWWW. They are delicious. The inside is so yummy and the crust came out perfect! Definitely saving this recipe for the future.
We’re so pleased you love the lemon bars, Arianna! Thank you for sharing such a kind review with us!
This was so Yummy. But My dough never got enough liquid to form a dough. So it had layers. Maybe my butter wasn’t softened enough? But I left the butter out for two hours So I made it again and had the same problem so I ended up adding sour creme and then water and was able to make a dough. I am going to make it again until I get the bottom perfect. But the filling was so perfect. We all LOVED it. I used the other crust for a store bought lemon bar . And even though their filling looked prettier than mine, mine was so much better. Its just better without all the chemicals too. But seriously. Yum Town!
Hi Valerie, thank you for such kind feedback! We’re so glad you all loved the recipe! We’re sorry you had some trouble with the crust though. For shortbread-style crust, the butter needs to be soft enough to easily incorporate into the flour, but not so soft that it becomes greasy. It also could be a matter of the fat/dry ratio being off (too much flour or not enough butter). Or even the fat content of the brand of butter you are using. We hope these ideas help!
Yikes the crust stuck to the buttered ceramic pan and the filling only can be cut. Any advice? How do I get the bars out of the pan? Do I heat them up?
Hi there,
Any substitution ideas for the eggs? Was hoping to make these vegan. Thanks in advance!
HI, Second time making the bars. Family loves them! This time my crust had bubble in it. Is it because I mixed too long?
Thank you.
Tammy
Best ever!
Thank you for your positive feedback, Karen! We’re glad you enjoyed the recipe!
Can almond milk be used instead of cow’s milk?
Hi Susan, this recipe doesn’t contain any milk. Happy baking!
Hi Erin , For my mom I’m getting ready to make another one of your recipes which all have been AMAZING and can’t believe their gluten-free,
I don’t have a stand mixer so how do I make the crust for these lemon bars?
Hi Dorrel, you can use a hand mixer or a spoon and elbow grease. Stand mixers just make the job a little less taxing. Depending on the motor of your hand mixer, some hand mixers can’t handle thicker doughs. If it seems like the dough is too much for it, mixing with a spoon will be the best option. We hope your mom loves the lemon bars! Thanks for your question!
I don’t have a glass or ceramic dish the correct size. If I lined a metal tin would it prevent the metallic taste?
Hi Annie, lining a metal baking dish with parchment paper may solve the taste concern as it should create a barrier between the metal and the ingredients to prevent the acidic reaction. We can’t say for certain since we always use glass or ceramic with the lemon bars. If you decide to try out the metal/parchment paper combo, you may have to adjust the cooking time to avoid under or over-baking. We would love to hear how it goes!
Hi, new to GF and love the sound of your recipes. Do you think if I doubled it and put in a 9×13 it would be fine?
Hi Lacey, that should work, just keep a close eye on how the layers are baking since they may need slight adjustments to their baking times, depending on how thick the layers end up. Happy baking!
Simple instructions, easy to follow, delicious results! Thank you for this recipe, Erin!
I baked these 3 times, I did an hour total for the filling to cook and still nope. The ratio of lemon juice to eggs won’t work. I’ve made lemon bars over a dozen times and liked that this recipe sounded so much easier but if you’re reading this, go with at least double the eggs because every recipe you’ll find has 6-8 eggs. I can’t imagine what else it could be. Taste was good but, it was lemon soup.
Hi Brittany, we’re sorry you had this experience! We appreciate your thoughtfulness in sharing this tip. Size of eggs, measuring the flour by weight instead of volume for best accuracy, oven variances, and different factors can influence bake times, but it sounds like you found a great solution for your situation. Thank you for taking the time to share!