These gluten-free lemon bars are decadent and rich, yet bright and zippy! Buttery gluten-free shortbread is topped with lemon curd, then baked until set. Perfect for spring parties!
Gluten-Free Lemon Bars:
I can't resist these gluten-free lemon bars. I need an intervention, stat. They are THAT good. The crust is buttery and rich, which complements the bright, zingy lemon filling.
I used my gluten-free key lime bar recipe as a guideline, and just swapped the lime juice for freshly squeezed lemon juice.
These handheld treats are perfect for spring and summer parties like baby showers, bridal showers, or Easter. They're easy to make and freezer-friendly!
Key Ingredients:
- Gluten-free all-purpose flour: I made these bars with my favorite gluten-free flour blend - Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. You can find it at Target, Walmart, or on Amazon.
- Unsalted butter: For the shortbread crust. I always buy unsalted butter so I control the amount of salt in my baked goods.
- Powdered sugar: I used powdered sugar for the crust, because it creates a melt-in-your-mouth texture.
- Sugar: Lemon juice is very tart! Two cups of sugar sounds excessive, but it's necessary for a sweet-tart flavor.
- Eggs: Eggs give the filling structure, so it sets up into a soft but sliceable consistency.
- Lemon juice: I always use fresh-squeezed lemon juice. A lemon squeezer makes the process a breeze!
- Kosher salt: A little bit of salt enhances flavor.
How to Make GF Lemon Bars:
Gluten-free lemon bars are a breeze to make!
Remember to preheat your oven to 350 degrees before you start.
I highly recommend lining your dish with parchment paper so you can easily pull the bars out of the baking dish. Let the excess hang over the sides to give you "handles".
1. Make the shortbread crust
- In a large mixing bowl, combine the ingredients for the crust.
- Use a large spoon to mix until combined, but avoid overmixing.
- Transfer the mixture to the lined baking dish.
- Bake the crust for 20 minutes. Set it aside to cool while you make the lemon filling.
2. Add the lemon filling & bake
- In a large bowl, stir the sugar and 2 tablespoons of gluten-free flour.
- Add the eggs and whisk to combine.
- Add the lemon juice and whisk to incorporate.
- Pour the filling into the warm crust.
- Carefully place the baking dish in the oven and bake for 20 minutes.
- Remove the baking dish from the oven, tent the top with aluminum foil, and bake for 10 more minutes.
- Immediately dust the top with powdered sugar. I used a stainless steel shaker.
3. Cool and cut the lemon bars
- You MUST let lemon bars cool before you cut them! Do NOT rush the process, or else you will end up with a mess.
- Let the bars cool at room temperature for 30 minutes.
- Transfer the lemon bars to the fridge and chill for at least 2 hours, preferably overnight.
- Use the handles to remove the lemon bars from the baking dish and cut into squares. You can trim the edges if needed.
Do I have to use Bob's Red Mill's 1 to 1 Gluten Free Baking Flour?
If possible, I highly recommend using this brand because it's the one I used to create this recipe.
All gluten-free flour blends react differently in recipes. Some are thirstier than others and absorb more liquid. Some brands are interchangeable and others are not.
If you use a different brand, let us know how it worked out in the comments.
Storage & Freezing:
Lemon bars are freezer-friendly and my storage method of choice!
To store:
- Store the lemon bars in the refrigerator for up to 1 week.
- You can cover the baking dish you baked them in or transfer to an airtight container.
To freeze:
- Line a sheet pan or large plate with parchment paper.
- Place the cut bars onto the sheet pan without stacking them.
- Place the pan in the freezer until the bars are frozen solid.
- Transfer the frozen bars to an airtight container or zip-top bag.
Gluten-Free Dessert Recipes:
- Gluten Free Blueberry Pie
- One bowl Gluten Free Brownie Recipe
- Gluten Free Chocolate Chip Cookies
- Gluten Free Blueberry Crisp
Gluten Free Lemon Bars
Equipment
- 9x13-inch glass baking dish
Ingredients
For the shortbread crust:
- 2 cups Bob's Red Mill's 1 to 1 Gluten Free Baking Flour spooned and leveled, see note
- 14 tablespoons unsalted butter, melted (7 ounces)
- ½ cup powdered sugar
- ¼ teaspoon kosher salt
For the lemon filling:
- 2 cups sugar
- 2 tablespoon Bob's Red Mill's 1 to 1 Gluten Free Baking Flour
- 5 large eggs, whisked
- ½ cup freshly squeezed lemon juice
Instructions
For the crust:
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13-inch glass baking dish with nonstick spray. Cut a piece of parchment paper that fits inside the dish but let the excess hang off the sides.
- In a large bowl, combine the gluten-free flour, powdered sugar, kosher salt, and melted butter. Use a large spoon to stir until combined.
- Transfer the mixture to the prepared baking dish and use your hands to press evenly into the dish. Bake for 20 minutes, then set aside to cool for a few minutes while you make the filling.
For the filling:
- In a large bowl, whisk the sugar and flour to combine. Add the eggs and whisk until smooth and incorporated.
- Add the lemon juice to the mixture while whisking to incorporate.
- Pour the filling into the crust and bake for 20 minutes. Carefully tent the baking dish with aluminum foil and bake for 10 more minutes.
- Remove the baking dish from the oven and dust the top with powdered sugar. Let the bars cool for 30 minutes, then transfer the baking dish to the fridge to set up for at least another 2 hours, preferably overnight.
- Trim the edges if needed, then use the parchment paper "handles" to remove the bars from the baking dish. Cut into squares and serve.
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