Gluten Free Lemon Bars
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!
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.
Notes
What does "spooned and leveled" mean? It means to use a spoon to scoop the flour into the measuring cup, then use the flat edge of a butter knife to level the top.
Gluten-free flour: I created this recipe with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It has a good gluten-like taste and texture. I haven't tested it with another brand yet and all brands react differently in recipes.
Nutrition
Calories: 273kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 77mgSodium: 58mgPotassium: 30mgFiber: 2gSugar: 29gVitamin A: 381IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!