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!
Looking for the most delicious gluten-free lemon bar recipe? You’ve found it! Check out this post for tips and tricks on making lemon bars that are a total crowd-pleaser.
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.
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For more zingy gluten-free desserts, try this gluten-free lemon cake, gluten-free key lime pie, lemon posset.
You also might like these recipes for gluten-free peach crisp, gluten-free blondies and gluten-free brownies.
You also might like this roundup of gluten-free Easter desserts!
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 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.
How to Make Gluten-Free Lemon Bars
- 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.
- In a large bowl, whisk together the room temperature 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 a few hours before serving for best results.
- Dust with powdered sugar before serving. Cut into squares and enjoy!
Storage Instructions
Store leftover lemon bars in an airtight container at room temperature for up to three days.
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.
Expert Tips and Tricks
- 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
I hope you love this recipe as much as we do! If you try these gluten-free lemon bars, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Lemon Bars (with Shortbread Crust!)
Ingredients
For the Crust:
- 1 cup + 2 tablespoons gluten-free 1:1 baking flour 175 grams
- 1/3 cup granulated sugar 66 grams
- ¼ teaspoon salt
- 8 tablespoons butter cut into 1/2-inch pieces and softened, 113 grams
For the Filling:
- 3 large eggs room temperature
- 1 1/2 cups granulated sugar 300 grams
- 1-2 tablespoons grated lemon zest zest of 3-4 lemons
- ½ cup freshly squeezed lemon juice
- ⅓ cup gluten-free 1:1 baking flour 53 grams
- 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 3 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 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!
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 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 cant wait to try these, my grandson needs gluten free food and this recipe looks amazing. Thanks