These gluten-free lemon bars are the ultimate pairing of tart and sweet! The rich shortbread crust and bright lemon filling make it hard to eat just one!

You might also like this lemon posset or gluten-free lemon cookies.

gluten-free lemon bars stacked on a counter top


 

Do you love lemon desserts? If so, these lemon bars will become your new go-to recipe for family gatherings, parties, and special occasions.

Made with fresh lemons (fresh lemon juice and lemon zest), they rival any traditional lemon bars. Nobody can ever tell these lemon bars are gluten-free!

The amazing shortbread crust of these lemon bars has the best texture: slightly crisp and chewy—and best of all, it’s made with gf flour! The lemon curd filling is equally delicious, balancing sweetness, richness, and the perfect zing from the citrus.

Table of Contents

Why You’ll Love this Recipe

  • Rich and tart
  • Bright lemon flavor
  • Delicious shortbread crust
  • Great for a crowd
  • Made with simple ingredients

Ingredients You’ll Need

Here are the ingredients you’ll need to make this gluten free lemon bars recipe:

gluten-free lemon bar ingredients laid on a counter top
  • Gluten-free flour: This gluten-free lemon bar recipe turns out best when you use a high-quality gluten-free flour blend. Look for flour blends that contains xanthan gum. This is my favorite brand.
  • Sugar: Granulated sugar is essential for adding sweetness to the creamy lemon filling and gluten free shortbread crust.
  • Lemon zest: Fresh lemon zest takes the lemon flavor to the next level of intensity!
  • Butter: Butter adds richness and flavor to the buttery shortbread crust.
  • Lemon juice: I like to use fresh Meyer lemons for a sweeter, more intense lemony flavor—but any lemons will work! (Don’t use lemon concentrate!)
  • Eggs: Eggs act as a binder and add richness to the gluten-free lemon squares.

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

lemon bar crust in a bowl and lemon bar crust spread in a baking dish
  • Preheat the oven to 350 degrees F. Lightly grease a GLASS 8×8 inch baking dish with cooking spray. 
  • In the bowl of a stand mixer with the paddle attachment, add the gluten-free flour, sugar and salt. With the mixer running on low, add 1 tablespoon of butter at a time. 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 over the topping.
lemon bar ingredients in a bowl and lemon bar ingredients mixed in a bowl
  • In a large bowl, whisk together the room temperature eggs, sugar, lemon zest, lemon juice, and gluten-free flour.
Lemon bar ingredients poured in a baking dish and lemon bars baked
  • Pour the filling over the cooled crust and bake for 20-25 minutes, until the filling is shiny and opaque and the center jiggles slightly when shaken.
  • Let cool on a wire rack to room temperature. Once they are cooled to room temperature, refrigerate the bars for a few hours before serving for best results. 
  • Dust with powdered sugar before serving. Cut into squares and enjoy!
gluten-free lemon bars with powdered sugar and lemon slices on top

Storage and Make-Ahead Instructions

Store leftover lemon bars in an airtight container at room temperature for up to three days.

gluten-free lemon bars stacked on top of each other

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 Desserts

For more zingy gluten-free desserts, try gluten-free lemon cookies, gluten-free lemon pie, gluten-free lemon cake, gluten-free key lime pie and lemon posset.

You also might like this roundup of gluten-free Easter desserts!

a close-up of a gluten-free lemon bar with a bite taken out of it
5 from 17 votes

Gluten-Free Lemon Bars (with Shortbread Crust!)

Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Servings 12 servings
These gluten-free lemon bars are the ultimate pairing of tart and sweet! Made with a rich shortbread crust and brightly flavored lemon filling, you won't be able to eat just one!

Ingredients

For the Crust:

  • 1 cup + 2 tablespoons (175g) gluten-free 1:1 baking flour
  • 1/3 cup (66g) granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons (113g) butter cut into 1/2-inch pieces and softened

For the Filling:

  • 3 large eggs room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1-2 tablespoons grated lemon zest zest of 3-4 lemons
  • ½ cup freshly squeezed lemon juice
  • cup (53g) gluten-free 1:1 baking flour
  • powdered sugar for dusting

Instructions 

Make the Crust:

  • Preheat the oven to 350 degrees F. Lightly grease a GLASS 8×8 inch baking dish with cooking spray.
  • In the bowl of a stand mixer with the paddle attachment, add the gluten-free flour, sugar and salt. With the mixer running on low, add 1 tablespoon of butter at a time. 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 over the topping.

Make the Filling:

  • In a large bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and gluten-free flour. Pour the filling over the cooled crust and bake for 20-25 minutes, until the filling is shiny and opaque and the center jiggles slightly when shaken. Let cool on a wire rack to room temperature. Once they are cooled to room temperature, refrigerate the bars for at least 4 hours before serving for best results.
  • Dust with powdered sugar before serving. Cut into squares and enjoy!

Notes

RECIPE NOTES
  • 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 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!

Nutrition

Calories: 216kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 125mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.4mg

FAQs

Do lemon bars contain gluten?

Yes, most lemon bars contain gluten, since the crust is typically made with all-purpose wheat flour, which has gluten in it. However, these gluten-free lemon bars are made with gf flour crust—and they taste just as delicious!

What flour has no gluten?

A variety of baking flours are gluten-free, including almond flour, buckwheat flour, sorghum flour, arrowroot flour, and brown rice flour. When you’re making gluten-free baked goods, it’s best to use a high-quality gluten-free flour blend that includes xanthan gum for the best texture and rise.

Is butter gluten-free?

Yes, butter is naturally gluten-free, since it’s made from cow’s milk, which does not contain gluten.

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. This is my second time making these bars. The first batch was delicious although I only had a non-stick pan so they were not baked the best. However they were delicious. I just made them again today for a second time and I did something wrong. The center seems soupy when I jiggled the glass dish. Wondering if I over beat the mix?
    I’m sure they will taste good just not sure what they’ll look like once they cool. Any suggestions or thoughts on what I may have done?

    1. Hi Pat! Usually, the center being jiggly just means that you need to bake your bars longer. If your bars seem to brown at the edges, you can cover them with aluminum foil and turn down the heat. The bars should be set at the edges and jiggly without being runny in the middle. They will set fully as they cool.

      1. Erin
        Thanks so much for replying to me about what I may have done wrong when I made this second batch of lemon bars. (They were delicious even though the center did not get firm).
        I do have a question about how you measure the flour. Would you tell me the best way to measure for this recipe?
        Thanks!

  2. A tip for mixing the filling with a wooden/silicon spoon:
    Put the flour, sugar, and zest into a bowl, stir to combine.
    (This also helps to break up any lumps and add air.)
    Mix in one agg at a time, then finally add lemon juice.
    It’ll seem a bit pale/foamy, but that’s a good thing!
    The foam will float to the top as it bakes, forming a thin crust. This helps the powdered sugar stay dry for longer on the bars.

  3. 5 stars
    Great lemon squares. I used to always make regular lemon squares for family members. This tastes pretty good, I don’t think I will miss my old recipe.
    Thanks.

  4. 5 stars
    You’re exactly right I have eaten almost the whole plate! My friend made these to have with our coffee and Bible study yesterday and I can’t stop eating them! I love the sweet and tart flavors! This recipe will be a winner with my children and grandchildren!

    1. I’m so happy you all enjoyed them! So nice of you to make them for your loved ones 🙂 Thanks for the comment!

  5. 5 stars
    So delicious! I made these last night but with lime juice and my family ate half even before they were totally cooled.

    1. You might need to add 5 minutes to the cook time, but it should be about the same since the thickness of the bars is about the same. I hope you enjoy them!

  6. My only glass baking pan is a 9×13. Could I double the recipe? How would using the larger pan affect bake time?

  7. Must these be refrigerated or can they sit out countertop for a few days? Also, can they be frozen! They. Look. Amazing.

  8. 5 stars
    These were so easy to make, and so delicious! I didn’t have a stand mixer, but a friend loaned me his spare one so I could make the crust. I liked how easy it was.

  9. I cant wait to try these, my grandson needs gluten free food and this recipe looks amazing. Thanks

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