Gluten-Free Lemon Bars
These gluten-free lemon bars are so easy to make! With a buttery shortbread crust and a zesty lemon filling, these bars are a burst of lemon flavor in every bite. They can be prepared in advance, making them a perfect option for any occasion.
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Servings: 9 bars
Calories: 347kcal
Ingredients
For the shortbread crust:
- 1 1/4 cups gluten-free flour blend (180g)
- 1/4 cup granulated sugar (50g)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter (melted (113g))
For the lemon filling:
- 1 1/2 cups granulated sugar (300g)
- 1/4 cup gluten-free flour blend (36g)
- 4 large eggs (at room temperature (200g))
- 2/3 cup lemon juice (from 5-6 medium to large lemons)
- 2 tablespoons lemon zest (from 2-3 lemons)
- 2 tablespoons powdered sugar (for topping (if desired))
Instructions
For the shortbread crust:
- Preheat the oven to 350°F (175°C). Grease and line a 8x8-inch glass baking dish with parchment paper. Set aside.
- In a medium bowl, whisk together the gluten-free flour, granulated sugar, and salt.
- Then, add the melted butter and vanilla extract. Stir until combined. The dough will be crumbly.
- Add the dough to the prepared baking dish and press into an even layer, using an offset spatula or the bottom of a measuring cup.
- Bake the gluten-free shortbread crust at 350F for 25-30 minutes, until the edges are browned and the center is no longer shiny. Remove from the oven.
For the filling:
- While the crust is baking, make the lemon filling. Add the granulated sugar, gluten-free flour blend, eggs, lemon juice and lemon zest to a large mixing bowl. Whisk until combined. Do not overmix.
- Add the lemon filling to the warm shortbread crust.
- Bake at 350F for 23-28 minutes, until the edges are lightly browned and the filling is set. Only the most inner point of the filling will be a little jiggly.
- Let the lemon bars cool at room temperature for an hour, then place in the refrigerator for at least 2 hours.
- Dust the top with powdered sugar and then cut the bars into squares or rectangles.
Notes
- If you have celiac disease or are on a gluten-free diet for other reasons, be sure to double check all of your ingredients to ensure that they are gluten-free.
- This recipe has been tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag. This blend already contains xanthan gum. I cannot verify that other gluten-free flour blends will work in this recipe as I have not tested them.
- To avoid creating bubbles on top of your lemon bars, be careful not to overmix the filling, which can make the eggs too frothy. However, if you do end up with bubbles, don't worry! Just sprinkle some powdered sugar over the top of the bars to create a beautiful presentation.
- For perfectly cut lemon bars, make sure to clean your knife with a towel between each slice. This will help you get sharp edges on every piece.
- To achieve the best results when making lemon bars, consider using a food scale to weigh your ingredients. Not only will this give you more accurate measurements, but it will also help you use fewer bowls and reduce mess. Metric measurements are included in the recipe card for your convenience.
Nutrition
Calories: 347kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 94mg | Potassium: 52mg | Fiber: 2g | Sugar: 42g | Vitamin A: 423IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg
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