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.
Calling all lemon lovers! These lemon bars are sure to become your new go-to recipe. 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!
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!
Table of Contents
Why I love this Recipe
- Rich and tart – The lemon curd filling perfectly balances sweetness, richness, and the zing from the citrus.
- Great for a crowd – This gluten-free lemon bars recipe makes a large batch and is perfect for family gatherings, a baby shower, parties, and special occasions.
- Made with simple ingredients – This easy recipe is made with pantry staples like gluten-free flour, sugar, salt, eggs, and lemons.
Ingredients You’ll Need
Here are the ingredients you’ll need to make this gluten free lemon bars recipe:
- 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
Make the crust. In the bowl of a stand mixer with the paddle attachment, add the dry ingredients, including 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.
Bake the crust. 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 room-temperature eggs, sugar, lemon zest, lemon juice, and gluten-free flour.
Bake the gluten-free lemon bars. 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.
Add powdered sugar. Dust with powdered sugar before serving. Cut into squares and enjoy!
Storage and Make-Ahead Instructions
To store: Store leftover lemon bars in an airtight container at room temperature for up to three days.
To make ahead: Up to three days in advance, make the shortbread crust and cover it with plastic wrap. On the day you’re ready to serve, make the filling and bake according to the recipe instructions.
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 Pie – This EASY gluten-free lemon pie will wow your guests! It’s tangy, sweet, and creamy, and it only takes a few minutes to make!
- Gluten-Free Lemon Cake – This gluten-free lemon cake is like sunshine on a plate! It truly is the BEST lemon cake I’ve ever made.
- Gluten-Free Key Lime Pie – This pie is an easy classic that nobody will guess is gluten-free!
- Vegan Key Lime Pie Bars – This dessert is creamy and tart with a tasty graham cracker macadamia nut crust!
- Gluten-Free Easter Desserts – Check out more bright and fruity desserts that are perfect for spring!
Gluten-Free Lemon Bars (with Shortbread Crust!)
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
- ⅓ 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
- 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
FAQs
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!
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.
Yes, butter is naturally gluten-free, since it’s made from cow’s milk, which does not contain gluten.
Simple instructions, easy to follow, delicious results! Thank you for this recipe, Erin!
OMG- just made these w/ slight modification (only half the filling- as I like the proportion better like that with crust vs. filling). They are absolutely AMAZING! Will be making this again soon. Thank you for sharing. 🙂
My mother in law is gluten free and LOVED these! They were so simple to make!
I’m so glad you enjoyed them!
I love these with the shortbread crust!! The lemon flavor just bursts in your mouth! They are so soft & yummy!
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?
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.
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!
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.
Thanks for the helpful tips!
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.
I’m so glad this recipe is a good stand-in for your old one. Thanks for the comment 🙂
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!
I’m so happy you all enjoyed them! So nice of you to make them for your loved ones 🙂 Thanks for the comment!
So delicious! I made these last night but with lime juice and my family ate half even before they were totally cooled.
Lime juice sounds delicious! I’m so glad your family enjoyed them 🙂
I doubled the recipe in 9×13 pan. Dies it take longer to cook?
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!
My only glass baking pan is a 9×13. Could I double the recipe? How would using the larger pan affect bake time?
These lemon bars are excellent! I brought them to a party and they were a hit.
I’m so glad you enjoyed them!
Must these be refrigerated or can they sit out countertop for a few days? Also, can they be frozen! They. Look. Amazing.
These definitely need to be refrigerated. This allows the custard to set and makes them easier to slice 🙂
These gluten-free lemon bars were super delicious! I’m glad I followed the recipe exactly as written because it was a huge success!
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.
I’m so glad they turned out for you! Thanks for the comment 🙂
I’m so glad I found this recipe. It is delicious! I have missed lemon bars since being diagnosed. These were easy to make, and my family loved them, too. This recipe is a keeper. 🙂
I cant wait to try these, my grandson needs gluten free food and this recipe looks amazing. Thanks