Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Baking Flour in the blue bag. This blend already has xanthan gum. It’s used in both the crust and as a thickener in the filling. I haven’t tested other blends, so I can’t guarantee they’ll work the same way.
- Melted Butter – Melted butter is easier and faster to mix into the crust than softened. It gives the shortbread a slightly denser, chewier texture that holds up well under the filling.
- Lemon Juice and Zest – Use fresh lemons only, not bottled juice. Bottled has a weird aftertaste. You’ll need about 5-6 medium lemons for ⅔ cup of juice. Zest your lemons before you juice them, it’s much easier that way.
- Granulated Sugar – The sugar does more than sweeten the filling. It also creates structure, so I wouldn’t reduce it or swap in a different sweetener.
- Eggs – These create the custard filling, so there’s no egg-free option for this recipe. Use large eggs, about 50g each. If yours are smaller, weigh out 200g total.
Don’t reduce the sugar in the filling.
I know 1 ½ cups sounds like a lot, but it’s doing more than sweetening. The sugar creates structure in the custard. Cut it and you’ll end up with a filling that doesn’t set properly.
Step-by-Step Instructions
These gluten free lemon bars are very simple to make. The below steps with matching photos are meant to help you see the recipe being made at various stages. Pay close attention to the gluten-free shortbread crust preparation, the amount of lemon zest in the lemon filling, and the appearance of the lemon squares when they come out of the oven.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes, and it’s really good that way. It almost tastes like a lemon pie. Use my gluten-free graham cracker crust or crush up store-bought gluten-free graham crackers with melted butter and press into the pan.
The edges will be lightly browned and the filling will be set except for the very center, which should still jiggle slightly. It firms up as it cools.
They probably needed more time to chill. Cool them for an hour on the counter, then a full 2 hours in the fridge before slicing. Don’t skip that step.
I don’t recommend it. In a recipe where lemon is the main flavor, fresh juice makes a big difference. Bottled tends to taste flat and slightly metallic.
Expert Tips
Storage Instructions
- Storage: Lemon bars are great for making ahead if you have a party coming up. Store baked lemon bars in a container in the refrigerator for up to 4 days.
- Freezer Option: Lemon bars freeze beautifully! For longer storage, you can freeze lemon bars by placing them on a sheet pan until frozen solid, about an hour. Then, transfer them to a freezer-safe bag or container and freeze up to 3 months.
- Thaw: You can eat lemon bars straight from the freezer (my favorite!) or let them thaw at room temperature until slightly softened, about 30 minutes to an hour.
Serving Suggestions
These are great for spring and summer gatherings. For an Easter or Mother’s Day brunch, set them out alongside my gluten-free raspberry crumb bars and gluten-free shortbread so you’ve got a mix of desserts on the table. If you want to lean into the lemon theme, my gluten-free lemon drizzle cake pairs well since the textures are completely different.
Gluten-Free Lemon Bars
Ingredients
For the Shortbread Crust:
- 1 ¼ cups (175 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (113 g) unsalted butter - melted and slightly cooled
- ½ teaspoon vanilla extract
For the Lemon Filling:
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (35 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 4 (200 g) large eggs - at room temperature
- ⅔ cup (163 g) lemon juice - from 5-6 medium to large lemons
- 2 tablespoons (12 g) lemon zest - from 2-3 lemons
- 2 tablespoons (16 g) powdered sugar - for topping (if desired)
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Shortbread Crust:
- Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
- In a medium bowl, whisk together 1 ¼ cups (175 g) gluten-free flour blend, ¼ cup (50 g) granulated sugar, and ¼ teaspoon kosher salt.
- Stir in melted ½ cup (113 g) unsalted butter and ½ teaspoon vanilla extract until combined. The dough will be crumbly.
- Press the dough into an even layer using an offset spatula or the bottom of a measuring cup.
- Bake at 350℉ for 25-30 minutes, until the edges are golden and the center is no longer shiny.
For the Filling:
- While the crust bakes, whisk together 1 ½ cups (300 g) granulated sugar, ¼ cup (35 g) gluten-free flour blend, 4 (200 g) large eggs, ⅔ cup (163 g) lemon juice, and 2 tablespoons (12 g) lemon zest in a large bowl. Don't overmix.
- Pour the filling onto the warm crust.
- Bake at 350℉ for 23-28 minutes, until the edges are lightly browned and the filling is set. The very center should still jiggle slightly.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
- Dust with 2 tablespoons (16 g) powdered sugar and cut into squares.
Notes
- Flour blend: This recipe has been tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I can’t guarantee other blends will work the same way.
- Food scale: For the most accurate results, weigh your ingredients. Metric measurements are included in the recipe. A food scale costs about $10 and takes the guesswork out of gluten-free baking.
- Storage. Store in the fridge for up to 4 days. These are best served cold. You can freeze them in a single layer for up to 3 months.
