Gluten-Free Lemon Bars (with Shortbread Crust!)

a close-up of a gluten-free lemon bar with a bite taken out of it

Meaningful Eats

Gluten-Free Lemon Bars (with Shortbread Crust!)

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 50

Chilling Time 4

Author Erin Collins

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 8x8 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