Meaningful Eats
Gluten-Free Lemon Bars (with Shortbread Crust!)
12 servings
I tested this recipe 5+ times to make sure it was just right! The result? A perfectly bright and sweet gluten-free lemon bar with a buttery shortbread crust. It’s hard to eat just one!
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.
Notes
Recommended Flour: My top pick is Bob’s Red Mill 1-to-1 Baking Flour. King Arthur Gluten-Free Measure-for-Measure Flour will also work.
Dairy-Free: Use dairy-free butter.
Nut-Free: These lemon bars are naturally nut-free.
Use glass or ceramic dishes: Bake in a glass or ceramic dish and also use a glass bowl and non-metal whisk when whisking the lemon filling. Using aluminum or other metals 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!
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: Freeze 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 fridge before serving. Option to top them with fresh powdered sugar!
Nutrition
Calories: 250kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 125mg | Potassium: 30mg | Fiber: 1g | Sugar: 31g | Vitamin A: 297IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg